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Rack of Lamb with Macadamia Crust

1 Rack of lamb
25 g Macadamia nuts
50 g Bread and herb seasoning
5 ml Macadamia oil ( or any nut oil)
10 g Dijon Mustard

prepare the rack by removing the fat and striping all silver skin from the meat. Crush the nuts as finely as possible and add to the seasoning mix. Moisten with the oil. Paint the back of the rack with the mustard and then press the nut/seasoning on the back where the fat was originally. Lay face down on an oven rack and bake gently until the lamb is cooked and the crust is brown.

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