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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 <morbil@VICNET.NET.AU>

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”

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