This is such a fabulous and simple recipe to consider for Australia Day (or any other day of the year really).
Yumminess. There is no other word to describe macadamias. These delicious nuts are richer and creamier than most others, with a delicate flavour and a distinctive, almost squeaky crunch not dissimilar to Brazil nuts. And what’s more they are native to Australia.
According to the AustNuts (Australia’s Nut Directory) website, of the 9 species worldwide, 7 species of macadamia are native to Australia but only 2 are edible (Macadamia tetraphylla and Macadamia integrifolia). This makes Australia the world’s largest producer of macadamias with more than 13 million trees in the ground. The second largest producer is Hawaii.
So when I started thinking about making some classic Aussie recipes in the run up to Australia Day on January 26, I couldn’t go past Macadamia Pesto-crusted lamb racks served with a dollop of my famous (well so people tell me) Mango Salsa and some seasonal greens. This recipe smacks of home, summer and flavour. We grow our own lamb, so I am doubly blessed. I love knowing the provenance of the meat we use.
Ingredients
For the macadamia pesto:
- 1 cup raw macadamia nuts
- 1 cup roughly chopped basil
- 1 cup roughly chopped holy basil
- 2 garlic cloves
- 1 cup parmesan cheese
- juice of 1 lemon
- ¼ cup EVOO (Extra Virgin Olive Oil)
- ¼ tsp sea salt
- Place all into the weapon of your choice and blitz until ingredients are well blended but retain a slightly crunchy consistency. Set aside.
For the lamb:
- 4 trimmed French lamb cutlet racks (with 4 lamb cutlets on each)
For the seasonal greens:
- 2 handfuls of trimmed green beans
- 12 baby zucchini
- Lemon infused olive oil
Instructions
- Preheat oven to 180c.
- After making your pesto, quickly flash fry each of the racks in a fry pan until browned all over ~ no more than about 2-3 minutes for each rack.
- Allow to cool slightly until they are easy to handle.
- Spoon the pesto over the top of the lamb racks and pat into place.
- Add a crack of black pepper and a sprinkle of salt.
- Place them into an ovenproof dish and bake for around 15/20 minutes or cooked to your liking.
- Meantime put your beans into a pot of boiling water and cook for 3-5 minutes. The beans should retain some crunch.
- Add the baby zucchini at about the 2-minute mark; they don’t need much cooking at all. Drain well, put into a serving dish.
- Drizzle with some lemon-infused olive oil and serve alongside the lamb.
- Arrange your racks on plates and serve immediately with a dollop of mango salsa on the side.
For some other ideas on great Classic Australian Dishes head to Best Recipes. They are running a really cool competition called Home Cook Hero. Each month (through until September 2015), they’re giving someone $1000 for the most original recipe following a particular theme. The winning recipe will be recognised online – at one of the most popular recipes sites in the country, PLUS the recipe will feature in Super Food Ideas magazine, which has a huge readership. So if you’re a keen cook and/or budding food writer enter now and each and every month. I freely nominate my Lamb Racks as a Home Cook Hero recipe. Although my Mango Salsa is pretty awesome too.
Caro’s mango salsa
What is your go-to Aussie-inspired meal?
Until next time…
This is a sponsored post. Thanks to the team at Best Recipes.
[…] and fish, is a great addition to salads, casseroles (dried and fresh) and forms the base of most pestos. Try using it to make panzanella ~ a beautiful tomato and bread […]