Macadamia-Crusted Lamb Rack — Print Recipe

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

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.