Title: Rack of Lamb with Macadamia Crust
Categories: None
Yield: 1 Servings

1 Rack of lamb
25 g Macadamia nuts
50 g Bread and herb seasoning
5 ml Macadamia oil ( or any nut
-oil)
10 g Dijon Mustard

prepare the rack by removing the fat and striping all silver skin from the
meat. Crush the nuts as finely as possible and add to the seasoning mix.
Moisten with the oil. Paint the back of the rack with the mustard and then
press the nut/seasoning on the back where the fat was originally. Lay face
down on an oven rack and bake gently until the lamb is cooked and the crust
is brown.
Posted to FOODWINE Digest 25 October 96

Date: Sat, 26 Oct 1996 19:01:06 +1000

From: Karl Presser