A recipe guaranteed to impress your guests and not end in disaster.
Begin by placing the thyme, macadamias, breadcrumbs, and feta into a blender and blend until even consistency is achieved.
Coat the lamb rump well and place into a medium heated pan for 3 minutes each side being careful not to burn the mixture.
Place on a tray and roast at 150°C for 5 mins. Remove and rest.
To toast walnuts, spread them evenly on trays for 14 minutes at 170°C. While they’re hot, pour into a bowl and cover with approximately half of the oil. Blitz gently in a blender so to keep the pieces of walnut still large. Empty into a bowl. In the same container blend together rest of the ingredients including the remaining oil until it reaches a fine consistency. Once the walnuts have cooled, add the two mixtures together. Taste and adjust.
To finish, carve the lamb rump steak and dress with the walnut dressing.
Serve with steamed cauliflower and broccoli.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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