Macadamia-Crusted Lamb with Honeygar Reduction

作者： 凯小莉在此

转自https://www.saveur.com/

用料

• FOR THE HONEYGAR REDUCTION
• red wine vinegar 1 cup
• honey 1⁄4 cup
• preferably manuka honey
• FOR THE LAMB
• macadamia nuts 2 1⁄4 cups, lightly toasted
• fresh flat-leaf parsley leaves 1⁄2 cup
• fresh thyme leaves 2 tbsp
• honey 2 tbsp
• preferably manuka honey
• garlic 4 cloves
• salt
• freshly ground black pepper
• canola oil 2 tbsp
• New Zealand lamb 3 frenched racks
• 1.6-1.8kg total

Macadamia-Crusted Lamb with Honeygar Reduction的做法步骤

步骤 1

lamb: trimmed of most of their fat

步骤 2

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.

步骤 3

For the lamb: Preheat oven to 230°C. 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.

步骤 4

Rewarm honeygar reduction gently, then drizzle some on each of 4 plates. Divide lamb chops evenly between plates.

菜谱创建时间：2024-03-20 04:05:54