Name: Nut-crusted rack of lamb with orange glaze
Yield: 0 serving
Cuisine: Cooking Method
Ingredients: 200.00 ml marmalade orange; 125.00 ml drambuie liqueur; red chilli sliced; salt just a pinch; 200.00 g mixed nuts; garlic cloves; sugar pinch; eggs whites only; lamb; fresh chillies 573; 30.00 ml butter; salt just a pinch; 5.00 ml fresh thyme; salt and freshly ground black pepper

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Ingredients (14)

Glaze for lamb roast

200.00 ml	marmalade — orange
125.00 ml	drambuie liqueur
	red chilli — sliced
	salt — just a pinch

Nut-crusted rack of lamb

200.00 g	mixed nuts
	garlic — cloves
	sugar — pinch
	eggs — whites only
	lamb
	fresh chillies — 573
30.00 ml	butter
	salt — just a pinch
5.00 ml	fresh thyme
	salt and freshly ground black pepper

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Method:

Glaze for lamb roast:
Melt together in a medium size pan until all blended together and glaze is formed. After baking the rack of lamb, use a brush to glaze the meat.

Saute nuts and garlic in butter. Add thyme, salt and sugar. Stir-fry until golden. Crush in pestle and mortar. Whisk egg white and add to nut mixture.

Season meat with salt and pepper to taste. Seal meat in a pan in olive oil. Put in oven-proof dish in a pre-heated oven at 200 degrees Celsius for 30 min. Cover meat with crust mixture and return to oven for another 10 minutes until crust is browned.