Rack of Lamb with Macadamia and Herb Crust

<h3>Rack of Lamb with Macadamia and Herb Crust </h3>

Serves 4 <br><br>

<b>Ingredients</b><br>

1/2 cup macadamias<br>

Zest of one lemon<br>

1/2 cup fresh breadcrumbs<br>

1/2 bunch mint<br>

4 racks of lamb, French trimmed<br>

2 tablespoons Dijon mustard <br><br>

<b>Method</b><br>

Preheat oven to 190 C. <br>

Blend macadamias, lemon zest, breadcrumbs and mint in a blender until fine and moist. <br>

Seal the lamb racks quickly on an oiled frying pan, spread the mustard over the top of the racks, and coat with the macadamia crumb mixture. <br>

Place in the oven for 15- 20 minutes or until they are cooked to your liking. Remove and allow to rest in a warm place for 5 minutes. <br>

Serve with green beans and roast potatoes. <br><br><br>

From Australian swimming sensation Eamon Sullivan. <br><br>