Macadamia Dukkah Nut Crust Lamb is a dish that blends Australian native ingredients with Middle Eastern culinary traditions. This recipe features tender lamb coated in a crust of crushed macadamia nuts and dukkah, a spiced blend of sesame seeds, herbs, and nuts. The result is a flavourful, textural delight that pairs beautifully with roasted vegetables or a fresh salad. Ideal for special occasions, dinner parties, or a refined family meal, this dish showcases the best of local and global flavours.
Serves 6
Ingredients:
800g Lamb fillets
2 tbsp Spice Culture Macadamia Bush Spice Dukkah
2 tbsp olive oil
2 tbsp butter
Instructions:
- Preheat oven to 180 degrees.
- Coat lamb fillets with a little olive oil then rub on MACADAMIA BUSH SPICE DUKKAH.
- Heat frypan to medium heat add oil and butter.
- Panfry lamb fillets gently for 5 minutes until the nuts are slightly golden. Do not cook too hot or the nuts will burn.
- Place in a moderate oven for 5-15 minutes until meat is just cooked and tender.
- Remove from the oven and allow to rest for 5-8 minutes.
Serve with green salad, crusty bread, jacket potatoes and a luscious red wine.
