MACADIMIAN NUT CRUSTED LAMB
JASON BATTS
ingredients
- 4 RACKS OF LAMB
- 1 1/2 C.MACADIMIAN NUTS
- 1 C.BREAD CRUMBS
- 1 TSP SALT & PEPPER
- 1/2 STICK OF MELTED BUTTER
- 1/4 C.FRESH HERBS
- 2 TBS MUSTARD
- HERB OIL
- 1 BUNCH OF CHIVES
- 1 BUNCH OF BASIL
- 1 BUNCH OF PARSLEY
- 1 BUNCH OF SCALLIONS
- 1 BUNCH CILANTRO
- 3 WHOLE SHALLOTS
- 5 CLOVES OF GARLIC
- 1 TBS. SALT
directions
- 1
1. PRE-HEAT OVEN TO 350 DEGREES
- 2
2. COMBINE BREAD CRUMBS AND MACADIMIAN IN A FOOD PROCESSOR, CHOP FINE ADD MELTED BUTTER AND FRESH HERBS TO STIFFEN UP.
- 3
3.FOR THE HERB OIL COMBINE ALL INGREDIENTS AND BLEND.
- 4
3. FRENCH AND TRIM THE SILVER OFF THE LAMB TO LOOK LIKE LOLLIPOPS. SEASON WITH SALT & PEPPER, HEAT SAUTE PAN ON HIGH HEAT.
- 5
4. COAT LAMB WITH HERB OIL, SEAR THE LAMB FOR FIVE MINUTES ON EACH SIDE.
- 6
5. BRUSH MUSTARD ON BOTH SIDES OF THE LAMB AND COAT WITH BREAD CRUMB MIXTURE.
- 7
6. BAKE FOR 18-20 FOR MEDIUM RARE, 30-35 FOR WELL DONE. LET REST FOR 10-15 MINUTES SO THE JUICES CAN FLOW CUT AND SERVE.
Source: JASON BATTS
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