Serves 4
1/2 cup macadamias
Zest of one lemon
1/2 cup fresh breadcrumbs
1/2 bunch mint
4 racks of lamb, French trimmed
2 tablespoons Dijon mustard
1 Preheat oven to 190 C.
2 Blend macadamias, lemon zest, breadcrumbs and mint in a blender until fine and moist.
3 Seal the lamb racks quickly on an oiled frying pan, spread the mustard over the top of the racks, and coat with the macadamia crumb mixture.
4 Place in the oven for 15- 20 minutes or until they are cooked to your liking. Remove and allow to rest in a warm place for 5 minutes.
Serve with green beans and roast potatoes.