Macadamia Crusted Lamb With Honeygar Reduction Recipe

Name: Macadamia Crusted Lamb With Honeygar Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat your oven to 450u00b0F.
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.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup red wine vinegar, 1/4 cup honey, 2 1/2 cups macadamia nuts, toasted, 1/2 cup fresh flat-leaf parsley, and more.

Yes, Macadamia Crusted Lamb With Honeygar Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Macadamia Crusted Lamb With Honeygar Reduction

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