Name: Macadamia crusted lamb with chilli and macadamia sambal
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: 1
Ingredients: 60g (1/3 cup) salted macadamias; 40.00 ml fresh mint leaves, coarsely chopped; 18.20 gm extra virgin olive oil; 2 (about 800g each) French trimmed lamb racks; 20.00 ml kecap manis; Fresh mint leaves, to serve; 3 dried long red chillies; 2 fresh long red chillies, deseeded, chopped; 2 large French shallots, chopped; 3 garlic cloves, chopped; 8 macadamias; 36.40 gm peanut oil; 32.00 gm brown sugar or palm sugar; 40.00 ml tamarind puree; 125ml (1/2 cup) water; 12.20 gm fish sauce

Macadamia crusted lamb with chilli and macadamia sambal

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Prep Time:
55 minutes

Cook Time:
50 minutes

Total Time:
105 minutes

Spicy crusted lamb with zesty sambal for a mouthwatering meal.

Ingredients:

60g (1/3 cup) salted macadamias
40.00 ml fresh mint leaves, coarsely chopped
18.20 gm extra virgin olive oil
2 (about 800g each) French trimmed lamb racks
20.00 ml kecap manis
Fresh mint leaves, to serve
3 dried long red chillies
2 fresh long red chillies, deseeded, chopped
2 large French shallots, chopped
3 garlic cloves, chopped
8 macadamias
32.00 gm brown sugar or palm sugar
40.00 ml tamarind puree
125ml (1/2 cup) water
12.20 gm fish sauce

Instructions:

To prepare the sambal, soften the dried chillies by soaking them in boiling water for 15 minutes or until tender. Drain, remove the ends and seeds, and chop them before placing in a food processor. Blend with fresh chilli, shallot, garlic, and a tablespoon of water, if needed, until smooth. Finally, add macadamias and pulse until chopped.
In a saucepan over medium-low heat, warm the oil and add the chilli mixture. Stir frequently and cook for 10 minutes until the mixture darkens and the oil separates. Incorporate the sugar, tamarind, and water, then simmer for 15 minutes until thickened. Finish by stirring in the fish sauce and allow to cool.
Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper. Pulse the macadamias and mint in a food processor until coarsely chopped. Heat oil in a large frying pan over high heat. Season lamb racks and sear for 3 minutes per side until golden. Place on the prepared tray. Brush with kecap manis and press the macadamia mixture onto the lamb. Roast in the oven for 17 minutes for medium doneness. Rest covered with foil for 10 minutes before serving with sambal and mint leaves.

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