Lamb with macadamia herb crust

Ingredients for 4 servings:

• 1 garlic clove(s), squeezed
• 4 tbsp olive oil
• 600 g lamb loin on the bone
• 1 pinch of sea salt
• 1 pinch of ground pepper
• 1 pinch(s) spice mix (Baharat)
• 50 g macadamia nuts, finely chopped
• 3 tbsp panko
• 1 tsp thyme, fresh or dried
• 1 tsp rosemary, fresh or dried
• 3 tbsp butter, room temperature
• 1 lemon(s), untreated, zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, delicious, from the air fryer

Mix the garlic with the olive oil and brush the lamb on all sides. Massage the salt, pepper, and baharat well into the meat. Chop the macadamia nuts, then mix the panko flour and freshly chopped herbs with the butter. Briefly sear the lamb in a pan on both sides. Then sprinkle the lamb with the macadamia breading and press everything down firmly. Preheat the air fryer to 120°C. Cook the lamb for about 8 minutes, then increase the temperature to 200°C for 5 minutes to brown the crust. Preheat the oven to 180°C, grill, and cook on the middle rack for 20 minutes. Carve the meat. Tip: Grate some lemon zest from an unwaxed lemon over the meat to serve.