Macadamia crusted lamb with chilli
- 60g (1/3 cup) salted macadamias
- 1 tablespoon chilli and garlic infused olive oil
- 2 tablespoons fresh mint leaves, coarsely chopped
- 2 (about 800g each) French trimmed lamb racks
- 1 tablespoon kecap manis
- Fresh mint leaves, to serve
- 3 dried long red chillies
- 8 macadamias
- 2 tablespoons peanut oil
- 2 tablespoons brown sugar or palm sugar
- 2 tablespoons tamarind puree
- 125ml (1/2 cup) water
- 2 teaspoons fish sauce
- 2 large French shallots, chopped
Step 1For the sambal, soak the dried chillies in boiling water for 15 minutes or until soft. Drain. Trim the ends from the chillies and shake out the seeds. Discard seeds. Chop chilli and place in a food processor. Add fresh chilli, shallot and garlic, and process, adding 1 tablespoon water if necessary, until smooth. Add macadamias. Pulse until chopped.
Step 2Heat the oil in a saucepan over medium-low heat. Add the chilli mixture. Cook, stirring often, for 10 minutes or until the mixture darkens and the oil begins to separate. Add the sugar, tamarind and water and simmer for 15 minutes or until mixture is thick. Stir in the fish sauce. Set aside to cool.
Step 3Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Process the macadamias and mint in a food processor until coarsely chopped. Set aside. Heat the oil in a large frying pan over high heat. Season the lamb racks and cook for 3 minutes each side until golden. Transfer to the prepared tray. Brush the racks with the kecap manis. Press the macadamia mixture firmly onto the lamb. Transfer to the oven and roast for 17 minutes for medium. Cover with foil and set aside for 10 minutes to rest. Serve with the sambal and mint leaves.