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A Gourmet Weeknight Wonder: Macadamia Crusted Lamb Ribs – vegetarian recipe
Stav Kogan

A Gourmet Weeknight Wonder: Macadamia Crusted Lamb Ribs

Elevate your dinner routine with this surprisingly simple yet incredibly elegant Macadamia Crusted Lamb Ribs recipe. The rich, nutty crust provides a perfect crunch against the tender, succulent lamb, while the vibrant roasted tomato salsa cuts through the richness with a burst o
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 servings
Calories: 550
Ingredients Method Nutrition

Ingredients
  

  • 0.5 lb (227 g) Lamb Ribs , fresh, cut into individual ribs
  • 0.5 cup (70 g / 2.47 oz) Macadamia Nuts , raw
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 0.25 cup (15 g / 0.53 oz) Fresh Parsley , lightly packed
  • 1 tsp (3 g / 0.11 oz) Minced Garlic
  • Pepper: 0.5 tspFor the Roasted Tomato Salsa:
  • 0.5 cup (75 g / 2.65 oz) Cherry Tomatoes
  • 0.5 tbsp (8 ml) Macadamia Oil
  • 1 tsp (5 ml) Balsamic Vinegar
  • For a deeper, nuttier flavor, lightly toast the macadamia nuts in a dry skillet over medium heat for 3-4 minutes before blending them into the paste.
  • Use a meat thermometer for perfect lamb every time. Aim for an internal temperature of 145°F / 63°C for medium-rare.
  • The macadamia paste can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before coating the lamb.

Method
 

  1. Directions1.
  2. Preheat your oven to 400°F / 204°C and line a large baking tray with aluminum foil for easy cleanup. 2.
  3. In a food processor, combine the raw macadamia nuts, fresh parsley, minced garlic, pepper, and extra virgin olive oil.
  4. Blend until a thick, relatively smooth paste forms. 3. Generously rub the macadamia paste all over each individual lamb rib, ensuring they are completely and evenly coated. 4.
  5. Arrange the coated ribs in a single layer on your prepared baking tray.
  6. Bake for 20-25 minutes, or until the crust is golden brown and the lamb is cooked to your preferred doneness. 5.
  7. While the lamb bakes, prepare the salsa. Quarter the cherry tomatoes and place them in a small oven-safe bowl.
  8. Drizzle with macadamia oil and toss gently to coat. 6.
  9. Once the lamb is cooked, remove it from the oven and transfer to a serving plate to rest. Immediately place the bowl of tomatoes into the hot oven and roast for 4-5 minutes until they are just softened and warmed through. 7. Carefully remove the tomatoes from the oven.
  10. Drizzle with balsamic vinegar, stir gently, and spoon the warm salsa over the rested lamb ribs.
  11. Serve immediately and enjoy!

Nutrition

Calories: 550kcalCarbohydrates: 8gProtein: 25gFat: 48g

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