Macadamia Crusted Lamb With Honeygar Reduction

Recipe by A la Carte
READY IN: 50mins




  • Preheat your oven to 450°F.
  • 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.
  • Pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. Set aside.
  • 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.
  • Arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
  • Remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
  • 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).
  • Let the lamb rest (without foil if used) for 10 minutes.
  • Carve into 4 portions.
  • Meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.