Coconut Milk Braised Seafood
A coconut flavoured seafood cornucopia featuring squid, prawns & fish.
1/2 cup macadamias
Zest of one lemon
1/2 cup fresh breadcrumbs
1/2 bunch mint
4 racks of lamb, French trimmed
2 tablespoons Dijon mustard
Preheat oven to 190 degrees celsius.
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.