Preheat oven to 200°C.
To prepare the jus, brown beef bones in olive oil, add the vegetables, season with salt and mountain pepper and cook until browned. Add water and transfer to the oven for 1 hour until reduced. Remove vegetables and bones and transfer liquid to a fry pan. Add quandong jam, red wine and salt and pepper to taste, bring to the boil and simmer for a few minutes to reduce.
Meanwhile, place the potatoes, carrots, pumpkin, shallots and garlic into an oiled baking tray and drizzle with olive oil. Cook on the stove top until the vegetables begin to blister. Transfer to the oven to bake for 30 minutes or until cooked.
To make the macadamia nut crust, roast the macadamia nuts in the oven for 3-4 minutes until golden. Crush in a mortar and pestle with a sprinkle of mountain pepper.
To prepare the lamb, trim excess fat and sprinkle both sides with a little mountain pepper. Heat a griddle pan over medium to high heat and brush with olive oil. Place the lamb racks presentation side down searing both sides until brown. Transfer to a baking tray and cook in the oven for 8-10 minutes. Remove lamb from oven and coat with crushed macadamia nuts, pressing down with the back of a wooden spoon. Return to the oven and cook for a further 4-5 minutes or until cooked to your liking. Remove from oven and set aside to rest for 5 minutes.
Meanwhile, soften the zucchini in boiling water for a few minutes. Drain.
To serve, carve lamb rack into double or single chops, as desired, and serve with zucchini, roasted vegetables and jus.
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