Macadamia Crusted Lamb Rack with other things

macadamia crusted lamb

Clean-up of pantry (2006 was a busy year for shopping apparently) yielded a bag of macadamia nuts and hence.

Crust is equal parts macadamia nuts and breadcrumbs with some chopped parsley tossed in. Just press on top. You can brown, as I did, the rack beforehand if you like. Marinade is EVOO red wine vinegar, rosemary and smoked paprika.

Minikin is stuffed with couscous, butter, chicken stock, dried raisins, macadamia nuts and pepitas. Mixed together and placed in the cavity. As a handy hint; use a round biscuit cutter to cut a lid out of the minkin.

Underneath the lamb is slices of field mushroom and red onion.

All cooked in 180C oven for 25 minutes*. Rest the lamb rack for 5 minutes. Toss the snow pea shoots in some EVOO and good salt. Serve.

I was really just using stuff I had but it worked together nicely.

*Actually 25 minutes is more of an averaging, the pumpkins could go up to thirty and the lamb could get down to 15-17 if you were after something closer to rare.

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  1. Matt C’s avatar

    Wow, I did a macadamia crusted veal rack recently! Mixed salsa verde with slightly crushed macadamias. Worked well.

  2. santos.’s avatar

    boy howdy, i love the picture quality of this new camera of yours. stunning! nice meal, there.

  3. akatsukira’s avatar

    Gorgeous colours, chef! Fabby idea to use minikins whole.

  4. Jeanne’s avatar

    Ooooh, fatherhood has certainly got your culinary creative juices flowing!! I love those minikins – like gem squash only prettier ;-) Would love to try the lamb too. I made macadamima crusted fish a year or so back – never got around to blogging it. C’est la vie!

  5. Anthony’s avatar

    Actually the thing that got me going was a week where Toni would do the vege shopping for quick dinners and get me things like minikins and sweet potatoes instead of asparagus and broccoli.(I was angry in a kind of – there’s no reasonable way of me being angry – kind of way) Anyway I had to use them.
    I’ve never done much crusting before but I’m sold.

  6. pope benedict xvi’s avatar

    Women eh? You know, the nuns here in the Vatican often bring me Pellegrino when I clearly asked for Evian! I mean, Jesus!

  7. Celeste Phua’s avatar

    Those chops do look wickedly gorgeous.

  8. Dani’s avatar

    Yum. I love a macadamia crust. I have a version I do on barramundi which is truly scrumptious.

  9. さくら’s avatar

    Nice to meet you,
    I’m from Japan.
    It became reference very much!!
    Thank you  (^o^)/

    Indeed I am sorry,
    Please link to this site.

  10. JSL@Palate’s avatar

    Nice to meet you too, although I’m from a little closer to home than Japan. And I’m a new food blogger in Perth.

    Love the macadamia crust, love the small child, both look gorgeous!

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