Rack of Lamb with Macadamia Nut Crumb

Check out Pete Luckett's succulent roast lamb with crunchy nut topping and sweet honey sauce - Sunday lunch never tasted this good
By Pete Luckett
Rack of Lamb with Macadamia Nut Crumb
  • Rating:
  • Serves: 6-8
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 racks of lamb, trimmed, each with 8 cutlets
  • 150 g fresh white breadcrumbs
  • 100 g macadamia nuts, roughly chopped
  • 75 g butter, chilled
  • 2 tbsp honey
  • 1 tbsp marjoram, chopped

For the honey jus

  • 500 ml beef stock
  • 275 ml red wine, preferably Pinot Noir
  • 50 ml port, plus an extra dash for mixing with the cornflour
  • 2 tbsp honey
  • 2 tsp cornflour
  • 25 g butter
  • 1 pinches salt and black pepper, to season


1. Preheat the oven to 200C/gas 6. Place the lamb on a rack over a roasting tin and set aside while you make the topping. Tip the breadcrumbs, macadamia nuts, butter, honey and marjoram into a food processor and blend until finely chopped.

2. Press equal amounts of the crumb mixture firmly over the meaty part of the lamb racks and roast for 25-30 minutes, or until the meaty juices run just pink when pierced. Leave to stand for 5-10 minutes before carving.

3. While the lamb is roasting, make the honey jus. Pour the stock, wine, 50ml port and honey into a saucepan, and cook down until reduced to about 300ml. Mix the cornflour with a good dash of port, and stir in a little of the hot liquid before tipping everything into the pan. Thicken the sauce, stirring, over a low heat and simmer for a minute or so.

4. Season with salt and pepper, and just before serving whisk in the butter. Serve the honey jus with the carved lamb.

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