Macadamia, Garlic & Parsley Crusted Rack of Lamb (w Roasted Balsamic Tomatoes)

This macadamia and parsley crusted rack of lamb is a perfect festive dish for the whole family. The recipe is designed for 4 people with some leftovers (if you’re lucky) so simply half or double the amount for more people. Please see the ‘make ahead’ notes below.

INGREDIENTS:
For the rack of lamb:

• 1 cup macadamia nuts (other nuts can also be used)
• 1 large clove of garlic, peeled
• 1/2 cup chopped parsley
• 4 tablespoons olive oil
• 2 racks of lamb (French-trimmed, 4 lamb cutlets per person)
• 2/3 teaspoon sea salt
• a little extra salt and black pepper
• some ghee or coconut oil for cooking
• large roasting tray

For tomatoes:

• 2 vines of cherry tomatoes
• 2 tablespoons olive oil or macadamia oil
• 2 tablespoons balsamic Vinegar
• 1/2 teaspoon sea salt

INSTRUCTIONS:

1. To make the roasted tomatoes, preheat the oven to 170C/335F. Place the cherry tomatoes on a roasting tray and drizzle with olive oil. Roast in the oven, on the middle shelf, for 30 minutes. Take out of the oven, drizzle with balsamic vinegar and place back in the oven for a further 10-15 minutes. Remove the tray and sprinkle tomatoes with sea salt. Set aside.
2. To make the lamb…this can be done earlier in the day or while you’re roasting the tomatoes. Wash and pat dry the racks of lamb, sprinkle with a salt and pepper and set aside to bring to room temperature, maybe 10-15 minutes.
3. Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add 4 tablespoons of olive oil and a generous pinch of salt. Process into a thick, sticky paste.

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