Crusted Rack of Lamb With Roasted Tomatoes

🧂 Ingredients

• 2 racks of lamb

  French-trimmed, 3-4 lamb cutlets per person
• 1 cup macadamia nuts

  other nuts can also be used
• 1 large clove of garlic

  peeled
• 1/2 cup chopped parsley
• 4 tablespoons olive oil
• 2/3 teaspoon sea salt
• A little extra salt and black pepper
• Some ghee

  coconut oil or olive oil for cooking
• A large roasting tray
• 2 vines of cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoons balsamic Vinegar
• 1/2 teaspoon sea salt

Instructions

• 1 To make the roasted tomatoes, preheat the oven to 180 C/355F. Place the cherry
  tomatoes on a roasting tray and drizzle with olive oil. Roast in the oven, on
  the middle shelf, for 25 minutes. Take out of the oven, drizzle with balsamic
  vinegar and place back in the oven for a further 10-15 minutes. Remove the tray
  and sprinkle tomatoes with sea salt. Set aside.
• 2 To make the lamb.
  
  This can be done earlier in the day or while you’re roasting the tomatoes. Wash
  and pat dry the racks of lamb, sprinkle with a salt and pepper and set aside to
  bring to room temperature, maybe 10-15 minutes.
• 3 Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add
  4 tablespoons of olive oil and a generous pinch of salt. Process into a thick,
  sticky paste.
• 4 Heat a teaspoon of ghee or coconut oil in a frying pan until hot. Place the lamb
  racks, standing up, and fry for one minute (see picture). Turn the racks flat
  and fry for an additional minute on each side so all three sides are sealed.
• 5 Remove to a plate and once cooled down enough so you can touch it, cover the
  meatier sides with about 0.5-cm thick layer of the macadamia paste, pressing
  down with your fingers. Place in the fridge to set for 10 minutes.
• 6 Preheat the oven to 200 C / 390 F. Place the lamb racks in a slightly greased
  oven tray, crust side up, and bake for 12 minutes at 200 C / 390 F. Turn the
  oven down to 170 C / 335 F and roast for a further 8-10 minutes. Rest out of the
  oven for 5 minutes before serving. The crust is a little fragile so be careful
  when transferring the lamb to a serving platter. I cut the racks in halves so
  you can serve them easily on four plates. Arrange the roasted tomatoes around
  the lamb.

Nutrition Info