Rack of Lamb with Mint and Macadamia Nut Crust
	4 racks    lamb - 4-5 cutlet - French trimming   1 Tbs    dijon mustard   1 Tbs    mint - fresh   .5 cups    macadamia nuts   .5 cups    breadcrumbs - fresh     1 Prep: Finely mince the mint and macadamia nuts. 2 Mix dry ingredients together. Seal the racks of lamb in a hot pan and spread the mustard onto the meat of the racks and coat with the dry mix. 3 Place in an oven preheated to 190°C and cook for 10-15 minutes.   Servings: 8   Copyright © 2006, The Gourmet Saint