• 10
  • Serves

Rosemary Crusted Lamb with Praise Dijonnaise Mayonnaise

What You'll Need

  • LAMB
  • 2 tbsp olive oil
  • 2 lamb racks, cut in half with 3 bones per serve
  • 1 tbsp fresh rosemary, finely chopped
  • 1 cup macadamia nuts, finely chopped
  • 3 tbsp panko breadcrumbs
  • 4 tbsp Praise Dijonnaise Mayonnaise
  • Praise Dijonnaise Mayonnaise to serve
  • 2 cloves garlic, crushed
  • 2 tbsp extra virgin olive oil
  • 2 bunches broccolini, halved lengthways
  • 250g green beans, topped & tailed
  • 200g baby spinach
  • 25g macadamia nuts, chopped
  • 3 sprigs mint, leaves picked
  • ¼ cup Praise Deli Style Roast Garlic Balsamic Vinaigrette

What to Do

  1. LAMB — Pre-heat oven to 200°C and line a baking tray with foil. Season each lamb rack generously.
  2. Heat large fry pan with olive oil over high heat. Brown the lamb on all sides and transfer to the baking tray.
  3. Mix the rosemary, nuts, breadcrumbs and Praise Dijonnaise Mayonnaise in a bowl. Pat the mix on the fat side of each lamb rack.
  4. 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.
  5. GREENS — Heat large fry pan with olive oil over a medium-high heat. Add garlic and stir for 1 minute.
  6. 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.
  7. Once cool, add the spinach and Balsamic Vinaigrette and toss through.
  8. Sprinkle with roasted macadamias and mint leaves and top with the sliced lamb and a generous dollop of Praise Dijonnaise Mayonnaise on the side.