Chef Richard’s macadamia-crusted lamb

When it came to celebrating Australia Day at Mt Gravatt Retirement Community this year, Residents may have been expecting some traditional snags, pies, and caramelised onions. In the hands of the wonderful Chef Richard, these treats would have been great, but instead, he decided to wow residents with something extra special. As a professional Chef with over 28 years’ experience in the food industry, he knows how to bring joy with food, and this was certainly a crowd favourite.

Recipe

Macadamia-crusted rack of lamb served with a parsnip, honey and potato mash with sautéed broccoli and coated with a beetroot and mint jus

Serves: 2 PAX

Ingredients

Rack of Lamb

• 2 by 2 bone rack of lamb approx. 150g each ( total 300g)
• Salt and pepper for seasoning
• 1 tsp oil
• 2 Tbsp Dijon mustard
• 15g Bread crumb
• 10g Macadamia nut nibs

Parsnip and honey mashed potato

• 1 Large potato peeled and cubed
• Salt and pepper for seasoning
• Pinch of ground nutmeg
• 2 Parsnips peeled
• 15g Butter
• 1 Tbsp Honey
• Seasoning of salt and pepper

Sautéed Broccoli

• 1 Head Broccoli washed in salt water then cut the florets to the size you want to serve
• Salt and pepper for seasoning 
• 15g Butter
• Seasoning of salt and pepper

Sauce

• 20gr tinned diced beetroot
• 50ml beetroot juice
• 4 leaves of fresh mint chopped fine
• Left over lamb drippings from searing
• Salt and pepper for seasoning 
• 15g Butter
• Seasoning of salt and pepper

Method

1. Roast peeled parsnip and peeled potato at 160°C unit cooked, for approximately 45 minutes. Rice (or finely mash) the potato and parsnip and place into a small pot bring to the simmer. Add in the nutmeg, honey and butter, finish with seasoning
2. Preheat a frying pan and in oil and then place the seasoned racks of lamb into the hot pan and sear the lamb on both sides for 2 minutes on each side.
3. Remove from heat and allow to cool once cooled rub liberally with Dijon mustard.
4. Mix the crumbs and macadamia nut nibs together and add a small amount of seasoning
5. Rub the seared meat with Dijon mustard and then dust with the crumb mix and make sure it is well covered
6. Bake at 180°C until the core temp reaches 62°C (approximately 18 to 20 minutes). Allow to rest for 5 minutes before serving
7. While the lamb bakes, sauté the broccoli in a hot frying pan and season to taste cook until tender
8. To make the sauce, blend the diced beetroot and left over dripping and beetroot sauce together and bring to the boil in a saucepan. Remove from heat and add in the butter mixing thoroughly. Season to taste

To Serve

Serve lamb, mash, and broccoli with warm sauce on top of all items.

Thank you to Chef Richard for sharing this delectable recipe! To find out more about Mt Gravatt Retirement Community, visit their webpage here or book a tour here.