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Macadamia Crusted Lamb With Honeygar Reduction

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“From Saveur Mag. Simple but TDF!”

Ingredients Nutrition


  1. Preheat your oven to 450°F.
  2. For the reduction: Put the vinegar and honey into a small saucepan over medium heat. Simmer rapidly, stirring occasionally until thickened, about 30 minutes. Put aside.
  3. Pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. Set aside.
  4. Heat the oil in a large heavy bottomed skillet over medium-high heat. Working in batches, season the lamb with salt and pepper, and cook, until golden brown - about 1-2 minutes each side.
  5. Arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
  6. Remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
  7. Roast again for 7 minutes or until the crust is golden. (At 7 minutes the lamb should be medium rare. For medium, cover with foil and roast for 5 minutes more).
  8. Let the lamb rest (without foil if used) for 10 minutes.
  9. Carve into 4 portions.
  10. Meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.

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