Macadamia and Lemon Myrtle–Crusted Lamb

Name: Macadamia and Lemon Myrtle–Crusted Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: RED MEAT
Ingredients: 2 frenched racks of lamb; 1 cup cup macadamia nuts; 2 garlic cloves, peeled; 1 tbsp tablespoon fresh rosemary leaves; 1 tsp teaspoon ground lemon myrtle; 1 tsp teaspoon salt; ½ tsp teaspoon freshly ground black pepper; 2 tsp teaspoons olive oil; 2 tbsp tablespoons Dijon mustard

CategoryCharcoal, GasCuisineRED MEATDifficultyBeginner

Yields3 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

2 frenched racks of lamb

1 cup cup macadamia nuts

2 garlic cloves, peeled

1 tbsp tablespoon fresh rosemary leaves

1 tsp teaspoon ground lemon myrtle

1 tsp teaspoon salt

½ tsp teaspoon freshly ground black pepper

2 tsp teaspoons olive oil

2 tbsp tablespoons Dijon mustard

Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Using a sharp knife trim most of the fat from the lamb rack, leaving behind a thin layer.

In a food processor, process the nuts, garlic, rosemary, lemon myrtle, salt, pepper, and olive oil into a chunky paste.

Spread the Dijon mustard over the flesh of the lamb racks, and press the macadamia paste onto the outside of the lamb racks. If desired, wrap the bones in alfoil.

Once the barbecue is preheated, make adjustments to the burner control(s) for the roasting setting. Place the lamb racks on and cook to your liking, 20 to 30 minutes. Remove from the barbecue and leave to rest for 5 to 10 minutes before carving into individual portions.

Ingredients