Roast Lamb with Macadamia and Mint Crust

A roast lamb meal is always one of my favourites and adding this delicious macadamia and mint crust helps turn it into a WOW meal. The crust stays on well during the cooking and the flavours and texture is a party in your mouth.

No bread crumbs needed and your dinner guests won't even notice. When you are eliminating gluten, grains and lowering carbs there are still delicious ways to enjoy your old-time favourite dinner party and special occasion recipes. 

Why eat out when eating-in tastes so good!

Gluten-Free, Dairy-Free, Grain-Free

Ingredients for Macadamia and Mint Crust:

• 1 1/2 cups of fresh mint leaves
• 100g raw macadamias 
• 2 Tablespoons Dijon mustard
• 2 Tablespoons maple syrup 
• 1/4 teaspoon salt (we like using this seaweed salt for added natural iodine)
• 1 teaspoon raw apple cider vinegar 
• 2 Tablespoon extra virgin olive oil

Method: 

Step 1: Preheat oven to 160 degree celsius 

Step 2: Take mint leaves off stalks and place them into a small glass or ceramic bowl. Pour over boiling water to blanch them for a couple of minutes, then place into iced water. Drain well.

Step 3: Put all the crust ingredients into a high powered blender or Thermomix and pulse until mixture is well combined but the nuts are still slightly chunky. You may need to scrap down the sides of the blender a few times to help ensure the mixture is an even consistency. 

Step 4. Prepare your chosen piece of grass-fed lamb, for example a leg of lamb or rack of lamb. Using a sharp knife score the fat and rub in some salt and pepper. Place lamb, fat side up, on a baking rack sitting on a roasting tray (put baking paper on the tray first for easier washing up). Using damp hands spread and flatten the fat side of the lamb with all the crust mixture. Carefully pour one cup of cold water into the tray which will help keep the meat moist during cooking.

Step 5:  Roast lamb in a 160 degree oven until the juices run clear when a strewer is inserted and removed from the thickest part of the meat. 

Serve with roasted vegetables. The photo shows our macadamia and mint crusted lamb served with roasted pumpkin and kale chips made simply with seaweed salt and coconut oil. If you haven't make Kale chips before here is the basic method.