| 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>
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