Macadamia-Crusted Lamb with Honeygar Reduction
Maureen Maxwell of BeesOnline gave us this recipe. "Honeygar", vinegar mixed with honey, is easy to make (see below) but may also be bought ready-made.
Yield: serves 4
For the Honeygar Reduction
- 1 cup red wine vinegar
- <sup>1</sup>⁄<sub>4</sub> cup honey, preferably manuka honey
For the Lamb
- 2 <sup>1</sup>⁄<sub>4</sub> cups macadamia nuts, lightly toasted
- <sup>1</sup>⁄<sub>2</sub> cup fresh flat-leaf parsley leaves
- 2 tbsp. fresh thyme leaves
- 2 tbsp. honey, preferably manuka honey
- 4 cloves garlic
- Salt and freshly ground black pepper
- 2 tbsp. canola oil
- 3 frenched racks New Zealand lamb (3 1⁄2–4 lbs. total), trimmed of most of their fat
- For the honeygar reduction: Put vinegar and honey into a small pot over medium heat. Simmer rapidly, stirring occasionally, until thickened, about 30 minutes. Transfer to a small bowl; set aside.
- For the lamb: Preheat oven to 450°. Pulse nuts, parsley, thyme, honey, garlic, and salt and pepper to taste in a food processor until it resembles coarse meal; set aside. Heat oil in a large skillet over medium-high heat. Working in batches, season lamb with salt and pepper and cook, rounded sides down, until golden brown, 1–2 minutes. Arrange lamb, rounded sides up, on a sheet pan fitted with a rack and roast for 10 minutes. Remove from oven, press nut mixture firmly onto rounded sides of racks to coat completely, and roast until crust is golden, 7–9 minutes more for medium rare. (For medium, cover with foil; roast for 5 minutes more.) Let rest for 10 minutes. Carve lamb into 4 portions.
- Rewarm honeygar reduction gently, then drizzle some on each of 4 plates. Divide lamb chops evenly between plates.
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