Macadamia Crusted Lamb With Honeygar Reduction |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Saveur Mag. Simple but TDF! Ingredients:
1 cup red wine vinegar |
1/4 cup honey |
2 1/2 cups macadamia nuts, toasted |
1/2 cup fresh flat-leaf parsley |
2 tablespoons fresh thyme leaves |
2 tablespoons honey |
4 garlic cloves |
salt and fresh pepper |
2 tablespoons canola oil |
3 racks of lamb |
Directions:
1. Preheat your oven to 450°F.
2. For the reduction: Put the vinegar and honey into a small saucepan over medium heat. Simmer rapidly, stirring occasionally until thickened, about 30 minutes. Put aside.
3. Pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. Set aside.
4. Heat the oil in a large heavy bottomed skillet over medium-high heat. Working in batches, season the lamb with salt and pepper, and cook, until golden brown - about 1-2 minutes each side.
5. Arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
6. Remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
7. Roast again for 7 minutes or until the crust is golden. (At 7 minutes the lamb should be medium rare. For medium, cover with foil and roast for 5 minutes more).
8. Let the lamb rest (without foil if used) for 10 minutes.
9. Carve into 4 portions.
10. Meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.
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