Entree: Australia – Australian Indigenous & Bush Foods – Wattleseed Crusted Lamb (Roast lamb rack encrusted with ground wattleseed for nutty, roasted coffee-chocolate flavor)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Additional
10 min
Total
1 hr
Ingredients
- 2 racks of lamb, frenched, approx. 1.25 lb (560 g) each
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for searing
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (30 g) ground wattleseed (toasted and ground)
- 1/4 cup (35 g) finely chopped macadamia nuts
- 1/2 cup (60 g) panko breadcrumbs
- 2 tbsp (8 g) finely chopped fresh parsley
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, minced
- 1 sprig fresh rosemary, leaves chopped (about 1 tbsp / 3 g)
Instructions
1. Preheat oven to 400°F (200°C). Pat the lamb racks dry and season all over with salt and pepper.
2. In a small bowl combine ground wattleseed, chopped macadamias, panko, parsley, lemon zest, and rosemary; mix thoroughly.
3. Heat 1 tbsp (15 ml) olive oil and butter in a large ovenproof skillet over medium-high heat. Sear the racks, fat-side down first, 1–2 minutes until golden, then 30–45 seconds per side to color. Remove skillet from heat.
4. Brush the seared racks evenly with Dijon mustard, then press the wattleseed mixture firmly onto the mustard-coated surfaces to form a crust.
5. Transfer the skillet with crusted racks to the preheated oven and roast 12–18 minutes for medium-rare (internal temp about 130–135°F / 55–57°C); adjust time for desired doneness.
6. While lamb roasts, whisk together 2 tbsp (30 ml) olive oil, lemon juice, minced garlic, and a pinch of salt to make a quick drizzle or dressing for served vegetables.
7. Remove racks from oven and tent loosely with foil; rest 8–10 minutes so juices redistribute.
8. Slice racks into individual chops, arrange on a platter, drizzle lightly with the lemon-garlic oil if desired, and serve immediately.
