- 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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