Macadamia-crusted lamb loin with native mint and garlic butter from Wild Food: 100 Recipes Using Australian Ingredients (page 105) by Juleigh Robins

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Notes about this recipe

  • e_ballad on May 01, 2019

    I was very skeptical about the success of initially panfrying the lamb with the crust on: this was well-founded! Fortunately, I had trialed this with only one loin. Roasting in the oven as per the second part of the instruction worked well, without the need for frying. The flavoured butter added very little to the dish, instead making the crust go soggy & greasy.

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