Honey and macadamia-crusted lamb rack
Add festive flare to the humble lamb rack and make this quick-to-prepare, crowd-pleasing dish.
Instructions
Step 1 Preheat oven to 180°C. Remove fat and silver skin (layer of silvery sinew on top of racks) with a sharp knife. In a hot pan, sear racks over a medium-high heat for 3 minutes on each side.
Step 2 Combine macadamia nuts with garlic, honey, oregano and mustard. Spoon on top of lamb and spread to cover. Cook on an oven tray for 20 minutes for medium, 10 minutes for rare.
Step 3 Leave lamb to rest before slicing into cutlets. While meat is resting, toss together rocket leaves, cucumber, spring onions and tomatoes with a little olive oil and balsamic vinegar. Serve alongside the lamb.
- Recipe by:
- Jane Collins
- Photography:
- Stuart Scott
First published December 2005
Recipe Information
Portions: 6
Time to make: 25-40 minutes
Total cost of all ingredients: $40.37 / $6.73 per serve
- Low kilojoule
- Low sodium
Ingredients
- 6 x 4-cutlet lamb racks, fat removed
- 1 tablespoon chopped macadamia nuts
- 2 cloves garlic, crushed
- 2 tablespoons honey
- 1 tablespoon chopped fresh oregano
- 1 tablespoon seeded mustard
- handful rocket leaves
- 1 cucumber, sliced
- 2 spring onions, sliced
- 1 punnet cherry tomatoes, halved
Nutrition Information
| per serve | |
|---|---|
| Energy |
1190
kJ
(287 Cals) |
| Protein | 31g |
| Fat - saturated |
11g
4g |
| Carbohydrates - sugars |
10g
8g |
| Dietary Fibre | 2g |
| Sodium | 130mg |
| Calcium | 70mg |
| Iron | 3mg |
| * NS: Not specified | |
