primal cavewife

• Roast macadamia nuts at 150 degrees for 30 minutes, flipping them every 10 minutes.
• Set the macadamia nuts aside once roasted.
• Puree coconut cream, dates, vanilla extract and cashews together until completely smooth.
• Place butter and honey in a saucepan over medium heat and simmer for 10 minutes and set aside.
• Add the coconut cream mix into the ice cream maker as per manufacturer's instructions.
• Once the ice cream begins to thicken, add the macadamia nuts.
• Drizzle the caramel into the ice cream mix and let stand in the freezer for a couple hours.

For Christmas dinner last year I cooked up a storm for me, boyfriend and his dad. There was shrimp cocktails as entree, this lamb roast with a side of sweet potato topped with sour cream for main and flan for dessert. I didn't french trim it because I think it's too wasteful just to make it look pretty. I think this looks fine anyway.

Ingredients:
3 racks of lamb
1 cup macadamia nuts
1 large garlic clove, peeled
1/2 cup chopped parsley
4 tbsp coconut oil
2/3 tsp salt
salt and pepper to taste
butter or coconut oil

• Wash and pat dry racks of lamb. Sprinkle with salt and pepper and set aside.
• Place macadamia nuts, chopped parsley and garlic clove in a food processor. Add 4 tbsp of coconut oil and a pinch of salt. Process into a thick paste.
• Heat a teaspoon of butter or coconut oil in a frying pan. Seal each side for a minute each. Remove to a plate and once cooled down, cover the meaty side with 50mm thick layer of macadamia paste, pressing down with your fingers. Place in the fridge to set.
• Preheat oven to 200C. Place lamb racks in a slightly oiled tray crust side up and bake for 13 minutes at 200C. Turn the oven down to 165-170C and roast for a further 8 minutes.
• Rest out of the oven for 10 minutes before serving with gravy.