Macadamia Crusted Lamb With Honeygar Reduction

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!