Crusty Citrus Racks Of Lamb
|Rack of lamb||4 (Each Rack Containing 3 Cutlets)|
|Soy sauce||2 Teaspoon|
|Orange juice||2 Tablespoon|
|Whole meal bread crumbs||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Macadamia nuts||30 Gram, chopped|
|Orange rind||1⁄2 Teaspoon|
|Baby potatoes||12 , washed|
|Water||1⁄2 Cup (8 tbs)|
|Broccoli||250 Gram, cut into florets|
|Canned baby carrots||310 Gram, drained (1 Can)|
1. Combine honey, soy sauce and orange juice. Place lamb on rack in shallow dish baste with orange mixture, cook on HIGH for fourteen minutes. Baste frequently during cooking.
2. Combine breadcrumbs, brown sugar, nuts and orange rind in small bowl, cook on HIGH for two minutes. Stir once during cooking. Press mixture on to lamb.
3. Place potatoes in shallow dish, add half the water, cover, cook on HIGH for six to eight minutes or until tender. Leave covered. Position broccoli around outer edge of shallow dish, place carrots in centre, add remaining water, cover, cook on HIGH for four minutes. Leave covered. Reheat lamb on HIGH for four minutes.