Lamb racks with macadamia crust and herb pesto
The mayonnaise may seem strange, but it’s a great trick when adding a crust or topping to meat and fish – it keeps the meat moist and helps the nuts stick. Use lamb backstraps for a slightly cheaper option.
|½ cup||Macadamia nuts, toasted|
|½ cup||Panko breadcrumbs|
|1 tsp||Wholegrain mustard|
|1 clove||Garlic, crushed|
|1||Egg white, beaten|
|2 small||Lamb racks, trimmed|
|8||Vine-ripened tomatoes, small|
|1 drizzle||Olive oil|
|1 sprinkle||Sea salt|
- Preheat the oven to 180C.
- In the food processor, combine ½ cup toasted macadamia nuts, panko breadcrumbs, mustard and garlic. Pulse until very fine.
- Fold in the egg white. Spread mayonnaise along the flesh side of each lamb rack and press on the macadamia crumbs.
- Place the racks on a baking paper-lined tray and cook for 15-20 minutes or to your liking.
- Drizzle the vine tomatoes with olive oil and sprinkle with sea salt, and roast alongside the lamb for the final 10 minutes. Rest lamb for a further 10 before slicing.
- For the pesto, combine the spinach, herbs, lemon zest and salt in the food processor or jug with stick blender and whiz until fine.
- Add remaining macadamia nuts and olive oil, and pulse until smooth and bright green.
- Serve the sliced lamb cutlets with a good dollop of pesto and a few roasted tomatoes.