Roasted crown of lamb with quandong glaze- Jeffrey Eaton

Slice racks of lamb into cutlets & put to one side.

Mix together macadamia nuts, breadcrumbs, rosemary, salt & pepper, then add enough wine to combine mixture.

Divide mixture into 4 portions.

Arrange cutlets around stuffing mixture with the ribs forming a crown.

Cut puff pastry into 1cm strips then wrap around the top of arranged cutlets, tie into a bow.

Place on oven tray & brush with York Olive Oil, then place in a hot oven (220C) for about 20 minutes, or until cooked to your liking.

While lamb is roasting make the Quandong glaze.

Place white wine & Quandong Jam into a pan & bring to the boil, reduce glaze by a 1/3.

Place cooked lamb on a serving plate & pour over the Quandong Glaze, serve with potatoes & vegetable of your choice.