Macadamia Crusted Lamb With Honeygar Reduction - cooking recipe

Ingredients

1 cup red wine vinegar
1/4 cup honey
2 1/2 cups macadamia nuts, toasted
1/2 cup fresh flat-leaf parsley
2 tablespoons fresh thyme leaves
2 tablespoons honey
4 garlic cloves
salt and fresh pepper
2 tablespoons canola oil
3 racks of lamb

Preparation

Preheat your oven to 450\u00b0F.
For the reduction: Put the vinegar and honey into a small saucepan over medium heat. Simmer rapidly, stirring occasionally until thickened, about 30 minutes. Put aside.
Pulse the nuts, parsley, thyme, honey, garlic, salt and pepper (to taste) in a food processor until it is a coarse meal. Set aside.
Heat the oil in a large heavy bottomed skillet over medium-high heat. Working in batches, season the lamb with salt and pepper, and cook, until golden brown - about 1-2 minutes each side.
Arrange the lamb on a baking sheet, fitted with a rack, and roast for 10 minutes.
Remove from the oven, and press the nut mixture firmly onto the lamb to coat completely.
Roast again for 7 minutes or until the crust is golden. (At 7 minutes the lamb should be medium rare. For medium, cover with foil and roast for 5 minutes more).
Let the lamb rest (without foil if used) for 10 minutes.
Carve into 4 portions.
Meanwhile, rewarm the honeygar redcution gently, and drizzle some on 4 warmed plates, place lamb on top.