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Macadamia crusted lamb with chilli

[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”60g (1/3 cup) salted macadamias”][/trx_list_item][trx_list_item title=” 1 tablespoon chilli and garlic infused olive oil” link=”https://labarre.com.au/product/chilli-and-garlic-infused-olive-oil/”][/trx_list_item][trx_list_item title=”2 tablespoons fresh mint leaves, coarsely chopped”][/trx_list_item][trx_list_item title=”2 (about 800g each) French trimmed lamb racks”][/trx_list_item][trx_list_item title=”1 tablespoon kecap manis”][/trx_list_item][trx_list_item title=”Fresh mint leaves, to serve”][/trx_list_item][trx_list_item title=”3 dried long red chillies”][/trx_list_item][trx_list_item title=”8 macadamias”][/trx_list_item][trx_list_item title=”2 tablespoons peanut oil”][/trx_list_item][trx_list_item title=”2 tablespoons brown sugar or palm sugar”][/trx_list_item][trx_list_item title=”2 tablespoons tamarind puree”][/trx_list_item][trx_list_item title=”125ml (1/2 cup) water”][/trx_list_item][trx_list_item title=”2 teaspoons fish sauce”][/trx_list_item][trx_list_item title=”2 large French shallots, chopped”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

1. Step 1
   For 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.
2. Step 2
   Heat 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.
3. Step 3
   Preheat 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.

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