Rosemary Macadamia Lamb Rack
Tender rack of lamb coated with macadamia nuts, rosemary and garlic, then gently cooked and crisped in the air fryer.
Equipment
- Air Fryer, 5-quart or larger
- Food processor or sharp knife
- Meat thermometer
- Mixing bowls
- Tongs
Ingredients
- 800 g Frenched rack of lamb
- 75 g unsalted macadamia nuts
- 1 tablespoon breadcrumbs
- 1 tablespoon finely chopped fresh rosemary
- 1 large egg beaten
- 1 garlic clove finely minced
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Remove any excess surface moisture from the lamb with paper towels.
- Preheat the air fryer to 100°C (212°F).
- Combine the minced garlic and olive oil in a small bowl.
- Brush the lamb with the garlic oil and season it evenly with salt and black pepper.
- Finely chop or pulse the macadamia nuts without processing them into a paste.
- Combine the chopped nuts, breadcrumbs and rosemary in a shallow bowl.
- Place the beaten egg in a separate shallow bowl.
- Brush or dip the meaty side of the lamb rack in the beaten egg, allowing the excess to drain away.
- Press the macadamia mixture firmly onto the egg-coated surface to form an even crust.
- Place the lamb rack bone-side down in the air-fryer basket.
- Air-fry at 100°C (212°F) for 25 minutes.
- Increase the temperature to 200°C (400°F).
- Cook for another 5 minutes, or until the crust is golden and the thickest part of the lamb reaches at least 63°C (145°F).
- If necessary, continue cooking in 2-minute intervals until the correct internal temperature is reached.
- Transfer the lamb to a cutting board and cover it loosely with aluminum foil.
- Rest for 10 minutes before slicing between the bones.
- Divide into four portions and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the lamb with roasted potatoes, green beans, asparagus or a fresh herb salad. Allow approximately two lamb cutlets per person.Recipe Notes
The original ingredient list contained a damaged line that referred to “chopped fresh egg.” The correct ingredient is one tablespoon of finely chopped fresh rosemary. Make sure the lamb rack fits inside the air fryer without the bones touching the heating element. Cooking times can vary according to the thickness of the meat and the air-fryer model. Check the thickest part of the lamb with a meat thermometer. It should reach at least 63°C (145°F), followed by a 10-minute resting period. Watch the macadamia crust during the final cooking stage because nuts can brown quickly.Dietary Information
This recipe contains egg, macadamia tree nuts and wheat-based breadcrumbs. It is suitable for dairy-free, lactose-free, high-protein, low-carbohydrate, low-sugar and soy-free diets when the packaged ingredients meet those requirements. Use certified gluten-free breadcrumbs if you want to prepare a gluten-free version. The standard recipe should not be classified as gluten-free when ordinary breadcrumbs are used.Nutrition Information
The nutritional values apply to one-quarter of the prepared lamb rack, including the macadamia crust. Sodium depends on the quantity of salt and the brand of breadcrumbs used. Side dishes and sauces are not included.Variations
Replace the macadamia nuts with pistachios, almonds or hazelnuts. Fresh thyme can replace the rosemary. Add one teaspoon of finely grated lemon zest for a brighter flavour.Storage
Refrigerate leftover lamb in a covered container within 2 hours and consume it within 3 days. Reheat until the centre reaches 74°C (165°F). Freeze for up to 2 months if necessary, although the crust may lose some crispness.Wine Advice
Serve this lamb with a full-bodied Cabernet Sauvignon or a spicy Shiraz. Their dark fruit, pepper and tannins complement the rich lamb and toasted macadamia crust.Nutrition values
Serving: 2 lamb cutlets with crust | Calories: 435 kcal | Carbohydrates: 2 g | Protein: 26 g | Fat: 36 g | Saturated Fat: 13 g | Sodium: 390 mg | Sugar: 1 g