Macadamia-Crusted Lamb Pops with Vegemite Glaze

Ingredients:

• 1/3 cup (115g) malt syrup (available at supermarkets and health food stores)
• 1 1/2 tablespoons Vegemite
• Zest and juice of 1/2 lemon, plus wedges for serving
• 12 French-trimmed lamb cutlets
• 1 tablespoon olive oil
• 2/3 cup (100g) roasted salted macadamias, finely chopped
• 1 cup (280g) thick Greek-style yogurt
• 1/2 bunch mint, leaves chopped

Method:

1. In a bowl, mix malt syrup, Vegemite, and lemon juice. Set aside.
2. Drizzle oil over cutlets and season. Heat a large frypan over high heat. Cook cutlets for 2 minutes on each side for medium-rare or until they reach your desired doneness. Allow them to rest, loosely covered with foil, for 3-4 minutes.
3. Place chopped macadamias on a plate and pat the cutlets dry with a paper towel. Dip cutlets in the malt mixture, then coat them in chopped macadamias.
4. In another bowl, combine yogurt, lemon zest, and chopped mint. Serve with lamb pops and lemon wedges.

Enjoy your delicious macadamia-crusted lamb pops with a unique Vegemite glaze!

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