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🍽️ Crispy Lamb with Macadamia Herb Crust

685 kcal · 30 min · 4 servings

Ingredients

• 1 clove(s) garlic (pressed)
• 4 tbsp olive oil
• 600 g lamb loin (on the bone)
• 1 pinch(es) sea salt
• 1 pinch(es) pepper (from the mill)
• 1 pinch(es) spice mix (Baharat)
• 50 g macadamia nuts (finely chopped)
• 3 tbsp panko
• 1 tsp thyme (fresh or dried)
• 1 tsp rosemary (fresh or dried)
• 3 tbsp butter (room temperature)
• 1 lemon(s) (organic, zest of it)

Instructions

1. 1. Mix the garlic with the olive oil to form a paste.
2. 2. Brush the lamb meat on all sides with this garlic-oil mixture.
3. 3. Spread salt, pepper, and the Baharat spice mix evenly over the meat.
4. 4. Massage the spices firmly into the meat so they stick well.
5. 5. Finely chop the macadamia nuts.
6. 6. Mix the chopped nuts with the panko breadcrumbs and the freshly chopped herbs.
7. 7. Soften the butter and mix it thoroughly into the nut-herb mixture.
8. 8. Sear the lamb meat in a hot pan on both sides for a short time.
9. 9. Remove the meat from the pan.
10. 10. Press the macadamia-herb mixture firmly and evenly onto the outside of the meat.
11. 11. Preheat the air fryer to 120 °C.
12. 12. Cook the lamb in the air fryer for approx. 8 minutes.
13. 13. Increase the air fryer temperature to 200 °C for 5 minutes to brown the crust.
14. 14. Preheat your oven to 180 °C and turn on the grill function.
15. 15. Place the meat on the middle rack.
16. 16. Cook the lamb in the oven for 20 minutes.
17. 17. Slice the meat.
18. 18. Grate some lemon zest from an untreated lemon over the finished meat.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 52 g · Carbs: 6 g