rack of lamb with macadamia hood

Name: rack of lamb with macadamia hood
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 75 g butter, 4 slices of toast; 3-4 Stem(s) persil, 5-6 feuilles de menthe; 75 g Macadamia nuts; 7-10 Tbsp salt, black pepper; 1 onion, 2 garlic cloves; 2 Racks of lamb with long rib bones (approx. 300 g each; if necessary, order in advance from the butcher); 1 TABLESPOON Oil; 2-3 TABLESPOONS Paprika pulp (tube); 1/8 l dry white wine, 1/2 tsp. small broth; 1/2 TEASPOON crushed chili; 5 TABLESPOONS Soy sauce

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

75 g butter, 4 slices of toast
3-4 Stem(s) persil, 5-6 feuilles de menthe
75 g Macadamia nuts
7-10 Tbsp salt, black pepper
1 onion, 2 garlic cloves
2 Racks of lamb with long rib bones (approx. 300 g each; if necessary, order in advance from the butcher)
1 TABLESPOON Oil
2-3 TABLESPOONS Paprika pulp (tube)
1/8 l dry white wine, 1/2 tsp. small broth
1/2 TEASPOON crushed chili
5 TABLESPOONS Soy sauce

Directions

1
Melt the butter and let it cool down. Dice bread, wash herbs. Chop both with nuts in the universal chopper. Stir in butter, season.
2
Peel and chop onion and garlic. Wash the meat, dab dry. Fry in a flat roasting pan in hot oil, season. Take out. Sauté onion and garlic in frying fat. Sweat on the paprika pulp. Stir in 150 ml water, wine, stock, chilli and soy sauce
3
Press the nut mixture onto the meat. Place on the sauce. Roast in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-20 minutes. Let rest for about 5 minutes and cut open
4
served with: spring onions and mashed potatoes and sweet potatoes