Macadamia Crusted Lamb With Honeygar Reduction

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cup red wine vinegar
• 1/4 cup honey
• 2 1/2 cups macadamia nuts, toasted
• 1/2 cup fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 2 tablespoons honey
• 4 garlic cloves
• salt and fresh pepper
• 2 tablespoons canola oil
• 3 racks of lamb

Recipe

• 1 preheat your oven to 450°f.
• 2 for the reduction: put the vinegar and honey into a small saucepan over medium heat. simmer rapidly, stirring occasionally until thickened, about 30 minutes. put aside.
• 3 pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. set aside.
• 4 heat the oil in a large heavy bottomed skillet over medium-high heat. working in batches, season the lamb with salt and pepper, and cook, until golden brown - about 1-2 minutes each side.
• 5 arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
• 6 remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
• 7 roast again for 7 minutes or until the crust is golden. (at 7 minutes the lamb should be medium rare. for medium, cover with foil and roast for 5 minutes more).
• 8 let the lamb rest (without foil if used) for 10 minutes.
• 9 carve into 4 portions.
• 10 meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.