Japanese Inspired Chicken and Egg Soup - Chef Recipe by Shawn Sheather
A quick and easy soup with Japanese infused flavour.
1/2 cup macadamias
Zest of one lemon
1/2 cup fresh breadcrumbs
1/2 bunch mint
4 racks of lamb, French trimmed
2 Tbs Dijon mustard
Pre-heat oven to 190 C.
Blend macadamias, lemon zest, breadcrumbs and mint in a blender until fine and moist.
Seal the lamb racks quickly on an oiled frying pan, spread the mustard over the top of the racks, and coat with the macadamia crumb mixture.
Place in the oven for 15- 20 minutes or until they are cooked to your liking. Remove and allow to rest in a warm place for 5 minutes.
Serve with green beans and roast potatoes.