Ingredients Jump to Instructions ↓

  1. 4 X 4 rib racks of lamb

  2. 1 cup macadamia nuts (chopped)

  3. 2 cups white breadcrumbs

  4. 1 sprig fresh rosemary

  5. 1/2 cup white wine (chardonnay)

  6. salt and pepper to taste

  7. 1 sheet puff pastry

  8. York olive oil

  9. Quandong glaze:

  10. 1 cup of Quandong Jam

  11. 1/2 cup white wine (Chardonnay)

Instructions Jump to Ingredients ↑

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

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

  3. Divide mixture into 4 portions.

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

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

  6. 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.

  7. While lamb is roasting make the Quandong glaze.

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

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


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