Nut-Crusted Rack of Lamb with Salsa Verde

Name: Nut-Crusted Rack of Lamb with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 racks of lamb, frenched; 100g macadamia nuts, finely chopped; 1 handful rosemary and thyme, chopped; 3 tbsp Dijon mustard; 2 tbsp olive oil; 1 bunch flat-leaf parsley; 3 tbsp capers; 1 clove garlic; 6 tbsp olive oil for salsa; 2 tbsp lemon juice

Australian lamb rack with a macadamia and herb crust, served with bright Italian-style salsa verde. Brushing the seared lamb with mustard before pressing on the macadamia crust gives the nuts something to properly cling to instead of falling off as it roasts.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Cuisine

Australian

gluten-free

Ingredients

2racks of lamb, frenched

100gmacadamia nuts, finely chopped

1 handfulrosemary and thyme, chopped

3 tbspDijon mustard

2 tbspolive oil

1 bunchflat-leaf parsley

3 tbspcapers

1 clovegarlic

6 tbspolive oil for salsa

2 tbsplemon juice

Instructions

Season lamb and sear in oil on all sides until brown.

Brush with mustard. Press macadamia-herb crust over the top.

Roast at 200°C for 15 minutes for medium-rare. Rest 8 minutes.

Blend parsley, capers, garlic, olive oil and lemon juice to a salsa verde.

Slice and serve with salsa verde.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

254

Protein

Fat

26.3g

Carbs

5.7g

Fiber

3.1g

Sodium

445mg

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