Macadamia Herb Crusted Rack of Lamb with a Crunchy Salad

Method

  1. Preheat oven to 180°C. In a food processor, combine macadamia nuts, oil, seasoning, breadcrumbs, 2 tsp Dijon mustard, lemon zest, garlic, oregano, mint leaves and parsley. Pulse until finely chopped and fold in the egg white
  2. Meanwhile, cook the lamb fat side down in a pan until the surface is golden brown. Remove, rub 1 tsp of Dijon mustard onto the cooked surface
  3. Press and lightly pack the macadamia mixture onto meat
  4. Place the rack on a baking paper-lined tray and cook for 20-25 mins. Remove from the oven and rest for 8 mins before slicing and serving
  5. Meanwhile, cut the baby cos and pear into slices and toss with cranberries, blue cheese and mint leaves
  6. Mix the dressing ingredients together and drizzle over the salad