Total time: 45 minutes
Ingredients
For the Macadamia Lamb Ribs:
• Lamb Ribs: 0.5 lb (8 oz / 227 g), fresh, cut into individual ribs
• Macadamia Nuts: 0.5 cup (approx. 2.5 oz / 70 g), raw
• Extra Virgin Olive Oil: 2 tbsp
• Fresh Parsley: 0.25 cup (approx. 0.5 oz / 15 g), lightly packed
• Minced Garlic: 1 tsp (approx. 0.1 oz / 3 g)
• Pepper: 0.5 tsp
For the Roasted Tomato Salsa:
• Cherry Tomatoes: 0.5 cup (approx. 2.6 oz / 75 g)
• Macadamia Oil: 0.5 tbsp
• Balsamic Vinegar: 1 tsp
Directions
1. Preheat Oven: Preheat your oven to 204°C (400°F). Line a baking tray with aluminum foil.
2. Prepare Lamb: Ensure your lamb ribs are cut into individual pieces.
3. Make Macadamia Crust: Place the macadamia nuts (70 g), minced garlic (1 tsp), fresh parsley (15 g), pepper (0.5 tsp), and extra virgin olive oil (2 tbsp) into a food processor. Blend until the mixture forms a smooth, lump-free paste.
4. Coat Lamb: Rub the macadamia paste all over each lamb rib, ensuring an even coating.
5. Bake Lamb: Arrange the coated ribs in a single layer on the prepared baking tray. Bake for 20-25 minutes, or until cooked to your desired doneness.
6. Prep Salsa: While the lamb is baking, cut the cherry tomatoes (75 g) into quarters. Place them in a small, oven-safe bowl or aluminum cup.
7. Dress Tomatoes: Pour the macadamia oil (0.5 tbsp) over the tomatoes. Use a spoon to gently mix and coat the tomatoes without crushing them.
8. Rest Lamb: Once cooked, remove the lamb from the oven and transfer the ribs to a serving plate.
9. Roast Tomatoes: Place the bowl of tomatoes into the hot oven and roast for 4-5 minutes, just until warmed through.
10. Finish Salsa: Carefully remove the tomatoes from the oven. Drizzle the balsamic vinegar (1 tsp) over them and stir gently to combine.
11. Serve: Pour the warm tomato salsa over the baked lamb ribs and serve immediately.
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