Macadamia-Crusted Lamb Rack

Name: Macadamia-Crusted Lamb Rack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 lamb racks (8 cutlets each), French-trimmed; 1 cup macadamia nuts, finely crushed; 2 tbsp Dijon mustard; 2 tbsp fresh rosemary, finely chopped; 2 tbsp fresh thyme leaves; 2 cloves garlic, minced; 2 tbsp olive oil; Salt and pepper; 1 cup red wine; 1 cup beef stock; 1 tbsp butter

Macadamia-Crusted Lamb (mak-uh-DAY-mee-uh LAHM)

Macadamia Lamb Rack

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 518 kcal

An elegant rack of lamb encrusted with crushed macadamias, native herbs, and Dijon mustard, roasted pink and served with a red wine jus.

Nutrition & Info

Protein 36.0g

Carbs 8.0g

Fat 38.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ tree nuts

Equipment Needed

roasting pan food processor frying pan meat thermometer

Presentation Guide

Vessel: warm dinner plate

Garnishes: rosemary sprig, red wine jus

Accompaniments: roast vegetables, sweet potato purée

Ingredients

2 lamb racks (8 cutlets each), French-trimmed
1 cup macadamia nuts, finely crushed
2 tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper
1 cup red wine
1 cup beef stock
1 tbsp butter

Instructions

1
Preheat oven to 200°C (400°F). Season lamb racks generously with salt and pepper.
2
Sear lamb in a hot oiled pan, fat-side down first, until browned on all sides (about 4 min total).
3
Mix crushed macadamias, rosemary, thyme, and garlic.
4
Brush the seared lamb with Dijon mustard, then press the macadamia-herb mixture firmly onto the meat.
5
Roast on a rack for 20-25 min until internal temperature reaches 55°C for medium-rare. Rest 10 min under foil.
6
Deglaze the searing pan with red wine, reduce by half. Add stock, reduce further. Finish with butter, strain, and serve alongside the carved rack.

💡

Did You Know?

The macadamia nut is the only commercially significant food plant that originated in Australia — Aboriginal people call it kindal kindal and have eaten it for thousands of years.

Chef's Notes

Equipment Tips

roasting pan
food processor
frying pan
meat thermometer

Garnishing

rosemary sprig, red wine jus

Accompaniments

roast vegetables, sweet potato purée

The Story Behind Macadamia-Crusted Lamb Rack

Macadamia nuts (Macadamia integrifolia) are native to the subtropical rainforests of Queensland and New South Wales, where Aboriginal Australians gathered them for millennia. The pairing of macadamias with lamb reflects the modern Australian culinary philosophy of combining premium local ingredients with classical European technique — a hallmark of the Mod Oz movement of the 1990s.

🕐 Traditionally enjoyed special occasion dinner 📜 Origins: 1990s modern Australian

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