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Macadamia Nut Crusted Rack of Lamb

by Tiana Yamamoto
Overhead shot of pan of rack of lamb with roasted potatoes and mint sauce

Here is a recipe that won’t derail you from your new year health train. And it’s a meal that is easy to prepare and makes you look like the modern-day Julia Chiles. Need we say more? I know rack of lamb is scary and quite unfamiliar for everyday use, but C’est la vie.

Rack of lamb isn’t often used in everyday cooking, I’m not quite sure the exact reason why. There are several reasons that I don’t often cook lamb. The price point is a bit higher than other poultry at almost $10/lb, definitely not budget-friendly. Not to mention the size of the amount of meat you get, very dainty. The big reason is the possible gamey taste of the meat. However, this recipe will cure that woe and make you look like the fanciest French chef in your house. *Because we’re still stuck here.

HEALTHIER OPTIONS!

Where all my Paleo people at?!! Now I don’t know about the Paleo diet- and I’m not going to pretend I know. I just know the nick name is the caveman diet and no processed foods are allowed. Sooo check, and check in my book. ? You can educate me otherwise down in the comments.

Lamb can be considered to be healthier for you than beef. The meat itself is leaner than beef with just the top layer of fat that’s removed before being cooked. The fat is what holds the gamey taste, so taking off the fat does double duty! Lamb is also mostly grass-fed whereas processed beef is grain-fed. Animals have a hard time fully digesting whole grain, resulting in our body having a hard time fully digesting processed beef.

MINIMAL EFFORT – GREAT RESULTS

Prepping the meat is the hardest part of the recipe. Like I mentioned before you’ll want to get as much of the fat off the top as you can. Along with the thin layer of muscle under it- it looks silver. As well as the thin layer under the meat along the bones. This can all be avoided if you buy your meat at a butcher shop, where you can ask them to dress or prep your meat for you. #goals

Let’s get to cooking!

Macadamia Nut crusted Rack of Lamb

  • Servings: 4-6
  • Difficulty: Medium
  • Print

A fancy dinner without breaking the bank in the comfort of your own home. Macadamia nut crust gives the lamb the seasoning and texture  to take it to the next level.

Ingredients

  • 2 lbs Rack of lamb
  • 1 1/12 cup Macadamia Nuts Chopped
  • 1 tbsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 2 tbsp Rosemary
  • 2 handfuls mint leaves
  • 1/4 of a lemon juice
  • 2 sprigs of cilantro
  • 1 tsp of coriander seeds

Directions

  1. Preheat your oven to 450 degrees.
  2. Prep the meat (or have your butcher do it for you). Remove as much fat off as you can. Their is also a thin muscle under that fat on the meat that will need to be removed. The thin muscle layer on the bottom of the rack will also need to be removed.
  3. Let you meat come to room temperature if you haven’t already done so – this ensures even cooking.
  4. Chop your macadamia nuts. Should be a fairly fine chop, but not dust. Rough chop your rosemary as well.
  5. Combine all of your dry ingredients in a bowl.
  6. Coat your rack of lamb with your nut mixture until fully covered.
  7. Place in a roasting pan. Cook until desired temperature. Medium is about 20 min.
  8. Let meat rest for at least 5-10 minutes. Keeping in mind your meat will continue to cook moving up about 3-5 degrees.

MINT SAUCE

Combine 2 handfuls of mint leaves, 1/4 of a lemon, a couple sprigs of cilantro, a splash of water and 1 tsp of coriander seeds in a blender.

Recipe Notes

  • COOKING TEMPS

    Rare (very bloody) 120-130 degrees

    Medium Rare (bloody) 130-140 degrees

    Medium (light pink) 140-150 degrees

    Well (no pink) 150-160 degrees

Add some starch like some roasted potatoes or maybe get boujier with some risotto. A nice glass of red wine and you have yourself a five star meal in the comfort of your home, with a little smaller price tag than a night out.

HAPPY FEASTING!

TY

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