Macadamia Crusted Lamb With Honeygar Reduction Recipes

MACADAMIA NUT-CRUSTED LAMB CHOPS WITH BORDELAISE SAUCE

Steps:

• Trim the meat completely away from the end of the rib, so that part of the bone is exposed. This process is called "frenching" the chop. Next, cut the ribs apart from each other to make individual chops. Season the chops with salt and pepper.
• Heat oil in a medium saute pan over high heat, then sear the chops on each side until brown. Do not cook chops past rare. Remove chops from pan and lightly coat with the grainy mustard.
• Next, dust the chops with the bread crumb and macadamia mixture. Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown. They should take approximately 6 minutes. Lamb chops should be cooked until medium rare. For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more.
• Place chops on a bed of couscous. Spoon Bordelaise Sauce over chops and garnish with fresh chopped parsley or chives.
• Bordelaise Sauce: Melt butter in a heavy saucepan over low heat. Next, add flour and stir until smooth. Continue to stir while cooking for an additional minute. Stir in shallots and herbs, then gradually add broth and wine. Stir constantly while cooking over medium-high heat; until thickened. Remove bay leaf. Season with salt and pepper.
• Now go get schammered on the remaining bottle of red wine.

MACADAMIA CRUSTED LAMB WITH HONEYGAR REDUCTION

Steps:

• Preheat your oven to 450°F.
• 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.
• Pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. Set aside.
• 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.
• Arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
• Remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
• 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).
• Let the lamb rest (without foil if used) for 10 minutes.
• Carve into 4 portions.
• Meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.