The ultimate slow-cooked lamb with macadamia crumb
How to make RACV Cape Schanck's slow-cooked lamb with macadamia crumb.
One of the best things about cold weather is cranking up the oven and making rich and hearty dishes, like braised meats. So, if you're looking for an impressive date-night in idea, try recreating RACV Cape Schanck's signature slow-cooked lamb with macadamia crumb and served with kohlrabi, which has been encased in a beautiful eucalyptus-infused crust. This is a complex dish that requires time to develop the layers of flavours, making it perfect for a weekend cook up.