4 X 4 rib racks of lamb
1 cup macadamia nuts (chopped)
2 cups white breadcrumbs
1 sprig fresh rosemary
½ cup white wine (chardonnay)
salt and pepper to taste
1 sheet puff pastry
York olive oil
1 cup of Quandong Jam
½ cup white wine (Chardonnay)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice racks of lamb into cutlets & put to one side.
Mix together macadamia nuts, breadcrumbs, rosemary, salt & pepper, then add enough wine to combine mixture.
Divide mixture into 4 portions.
Arrange cutlets around stuffing mixture with the ribs forming a crown.
Cut puff pastry into 1cm strips then wrap around the top of arranged
cutlets, tie into a bow.
Place on oven tray & brush with York Olive Oil, then place in a hot oven (220°C) for about 20 minutes, or until cooked to your liking.
While lamb is roasting make the Quandong glaze.
Place white wine & Quandong Jam into a pan & bring to the boil, reduce glaze by a 1/3.
Place cooked lamb on a serving plate & pour over the Quandong Glaze, serve with potatoes & vegetable of your choice.