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    Rosemary Crusted Lamb With Dijonnaise Mayonnaise

    Fresh Ideas ImageFresh Ideas
    Rosemary Crusted Lamb With Dijonnaise Mayonnaise
    Preparation time is 10minutes
    Cook time is 25minutes
    Total time is 35minutes
    Serve is for 4 people
    Difficulty level: 4 out of 4

    13 Ingredients

    Number of servings
    4
    • 250grams beans round
    • 3 sprig fresh mint
    • 2 bunch broccolini
    • 2tablespoons extra virgin olive oil
    • 4tablespoons dijonnaise mayonnaise
    • 200grams baby leaf spinach
    • 1/4 cup roast garlic balsamic vinaigrette
    • 3tablespoons panko breadcrumbs
    • 1tablespoons rosemary fresh, finely chopped
    • 2 clove garlic
    • 1 cup macadamias, finely chopped
    • 25grams macadamias
    • 2 lamb racks, cut in half

    Nutrition per serving

    Protein
    91.2grams
    Sugars
    9.8grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 10

    Preheat oven to 200°C and line a baking tray with foil.

    Step 2 of 10

    Season each lamb rack generously.

    Step 3 of 10

    Heat the olive oil in a large fry pan over high heat. Brown the lamb on all sides and transfer to the baking tray.

    Step 4 of 10

    Mix the rosemary, nuts, breadcrumbs and dijonnaise mayonnaise in a bowl.

    Step 5 of 10

    Pat the mix on the fat side of each lamb rack.

    Step 6 of 10

    Bake until the crust is golden and the lamb is pink in the centre (approximately 20-25 minutes). Allow to rest for 10 minutes before slicing.

    Step 7 of 10

    Heat the olive oil in a large fry pan over a medium to high heat. Add the garlic and stir for 1 minute.

    Step 8 of 10

    Add the broccolini and beans and fry for another minute. Add 1 tablespoon of water and allow to evaporate. Tip onto a large platter and allow to cool.

    Step 9 of 10

    Once cool, add the spinach and Balsamic Vinaigrette and toss through.

    Step 10 of 10

    Sprinkle with roasted macadamias and mint leaves and top with the sliced lamb and a generous dollop of dijonnaise mayonnaise on the side.

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