LAMB: MACADAMIA & HONEY-CRUSTED RACK OF AUSTRALIAN LAMB

Serves 4

G’day, Mates! If you’re skeptical about the strong flavor of lamb, don’t be afraid of this recipe. Rack of Australian Lamb, the moist tender “eye” of the lamb which, if grass fed, has a sweet, mild flavor. Each rack of lamb consists of seven bones, so you will need two racks to serve four people. Ask your butcher to french the racks, which involves cutting away the meat and fat from the ends of the ribs and removing the chine bone so the rack can be easily carved at the table. Serve the lamb with a season vegetable and Lemon-roasted potatoes (Vegetable section of this collection)or a gruyère and custard type of baked potatoes whose rich taste and aroma is the ideal complement. PLAN AHEAD, as the lamb needs to marinate overnight.

ingredients

MUSTARD-ROSEMARY MARINADE
3/4 cup dry white wine
2 Tablespoons chopped fresh rosemary
4 cloves garlic, minced
2 Tablespoons Dijon mustard
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 racks of lamb (about 1 1/2 pounds each), frenched
MACADAMIA CRUST
1/4 cup chopped fresh flat leaf parsley
1/2 cup finely chopped macadamia nuts
1/2 cup unseasoned dried bread crumbs
1/4 cup honey

directions

1
To make the Mustard-Rosemary Marinade, in a small, nonreactive saucepan over medium-high heat, combine all ingredients and simmer, cooking until reduced by half, about 10 minutes. Remove from heat and let cool to room temperature. Place the lamb racks in a 1-gallon lock-top plastic bag and pour the marinade over them. Squeeze all the air out of the bag, seal, place in a baking dish, and allow the lamb to marinate overnight or for up to 24 hours before roasting.
2
Position rack in the upper 2/3 of the oven and preheat to 400 Degrees F.
3
To make the Macadamia Crust, in a small bowl, stir together the parsley, nuts and bread crumbs. Remove the lamb from the marinade and pat very dry with paper towels so that the crust will adhere well. Pour the honey over the racks, avoiding the bones, and use your fingers to spread the honey evenly. Using the palm of your hand and applying a slight amount of pressure, press the nut mixture over the meat. Cover the exposed rib bones with aluminum foil to keep them from burning and then place the lamb racks in a shallow roasting pan.
4
Roast the lamb racks until an instant-read thermometer inserted into the thickest part of the lamb registers 125 Degrees F for medium-rare, about 30 minutes. Roast longer, if you prefer. Remove the racks from the oven and lest rest for 5 minutes. To carve, separate the ribs by cutting between the bones. Serve immediately.

Source: "Friends & Family"