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Macadamia Dukkah Crusted Lamb Rack

Australian Macadamia Dukkah

Medium Serves: 4 30 - 40 mins

Ingredients

2 lamb racks (trimmed, 8-point)

½ cup Gewürzhaus Australian Macadamia Dukkah

2 tbsp Dijon mustard

6-8 shallots, peeled and halved

½ cup red wine

1 cup beef stock

1-2 tbsp Murray River Salt

2 knobs of butter

extra virgin olive oil

How to Cook

1. Preheat your oven to 200°C (fan-forced).

2. Place an ovenproof pan on HI heat, heat until almost smoking.

3. Meanwhile, rub the salt all over lamb to season. Add a good glug of EVOO to the hot pan, carefully place lamb flesh side down & sear for 2-3 min or until golden. Turn lamb over & repeat until golden on all sides.

4. Remove lamb from pan & place on a plate to rest for 2-3 mins.

5. Remove pan from heat, add the shallots & coat in the pan juices. Arrange shallots to the middle of the pan, set aside.

6. Smear the Dijon evenly on each lamb rack, covering the meat & not the bones. Sprinkle dukkah generously to cover the Dijon evenly, pressing down to form a nice crust.

7. Lay lamb onto the shallots & place in oven to cook for 15-25 min, or until cooked to your liking. Using a meat thermometer 65°C will give you a perfect medium.

8. Once cooked, place lamb on a plate, cover with foil & leave to rest. Leave shallots in the pan, along with the juices from lamb.

9. Place pan back on HI heat, deglaze with red wine, add the stock & bring to a simmer for 3-5 min until reduced.

10. Remove sauce from heat, add butter & stir through.

11. Once rested, carve lamb carefully into cutlets. Serve shallots from the pan & finish with sauce. Perfect with steamed Kipfler potatoes & green beans.

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