Macadamia and Karengo crusted Lamb rack on crushed Maori potatoes

Serves 2

Lamb Rack
2 racks  of Lamb
1 tsp of Dijon mustard
1 tsp runny honey
Harbourside Macadamia – Macadamia and Karengo seasoning mix

Potato crush with balsamic peppers
5/6 purple Maori potatoes – cut into medium size pieces
1 tbsp of butter
2 tbsp fresh parsley – finely chopped
1 spring onion –finely chopped optional

Balsamic peppers
½ red peppers – sliced thinly
60 ml balsamic vinegar
2 tbsp brown sugar
Watercress/rocket to garnish – optional

Pre heat oven 180ºc.
Potato – Boil potatoes in water with a little salt.  Drain when cooked.  Add butter and crush lightly with a fork, stir in parsley and spring onions.
Lamb – Mix honey and mustard together with a little salt and coat lamb rack.   Press firmly 2-3 tbsp of Macadamia and Karengo seasoning, on the outside of each lamb rack.  In a medium hot frying pan add a little oil and brown the outside of the rack of lamb for 3 /4 minutes, until you have a good colour on the outside.  Place on a tray and cook for 8 -12 minutes depending on how you like your meat cooked.
Peppers – Heat a frying pan to a medium heat, add a little oil and stir fry peppers.  Once peppers are a little softened add, balsamic vinegar and sugar, and stir.  Let this mix reduce to slightly thicken.

Assemble – Place crushed potatoes on a warm plate, top with balsamic peppers and a little spoon of sauce.  Cut lamb in half and place on top, garnish with watercress if using.  Spoon more of the balsamic dressing around plate (a drizzle of avocado oil) and a sprinkle of macadamia and karengo seasoning.  Enjoy.  Great meal for Valentine’s Day!!

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