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Nut-Crusted Rack of Lamb with Salsa Verde
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.
Ingredients
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.
