Roast lamb gets a gourmet twist with apple, macadamia and a lemony crust.


  • 100g macadamia nuts
  • 1 small granny smith apple, grated
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons roughly chopped fresh rosemary
  • Salt & freshly ground pepper
  • 1 kg lamb racks, cut into 4 even-sized racks
  • Olive oil spray
  • 80g pkt baby rocket
  • 1 tomato, quartered, seeds removed, cut into strips
  • 150g Timboon organic feta, sliced thinly


  1. Coarsely crush nuts in a mortar and pestle. Combine with apple, lemon rind and rosemary. Season with salt and pepper.
  2. Preheat oven to 200