Macadamia Crusted Lamb With Honeygar Reduction

From Saveur Mag. Simple but TDF!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.