Coffee & Walnut Rub Lamb


Coffee & Walnut Rub, Roasted Lamb with crunchy roasted Potatoes

Serves 4
Complexity – medium
40 minutes prep
1 hour marinate
4 hours cook




  1. Into a food processor, add coffee, sea salt, brown sugar, garlic, rosemary, olives, walnuts and Plenty Walnut Oil and blend till it makes a paste. Place lamb onto a large baking tray and generously coat the entire lamb in the rub. Cover with baking paper and aluminum foil and refrigerate for an hour.
  2. Preheat oven to 150°C. Remove lamb from the fridge and allow it to come to room temperature for about 20 minutes, then bake for around 4 hours, leaving it covered for 3 hours then uncovered for the final hour. Remove from the oven and set aside on a plate to rest. Cover loosely with baking paper and aluminum foil again, so it retains as much moisture as possible. Retain the liquid in the baking tray and set aside.
  3. Preheat oven to 220°C.
  4. Add potatoes to a large pot full of salted, room temperature water, enough to cover, then bring to a boil. Simmer for 8 – 10 minutes. Drain well, then shake the potatoes in the colander a little until they’re rough around the edges and some have small cracks in them. This allows the oil to work its magic.
  5. While the potato is cooking, add ½ cup of Plenty Heart Smart Oil to a roasting dish and heat in the oven for around 10 minutes. Once the potatoes are ready, carefully roll them in the hot oil and bake for around 30 – 35 minutes, turning a few times. Serve with sea salt and drizzles of Plenty Walnut Oil.
  6. As the potatoes roast, bring the lamb roasting pan juices to a simmer on the stove top and allow them to reduce a little. Each lamb will have different quantities of pan juices. What you’re looking for is richness of flavour, so if there is a lot, reduce by half. If there isn’t much, don’t reduce much at all. Taste as you go, adding a tablespoon of pomegranate juice at a time to brighten the flavour. Salt and cracked pepper to taste.
  7. In a small bowl, mix cornflower and water, and add to the pan juice sauce at a low heat and whisk until it thickens a little. Keep warm and set aside.
  8. In a fry pan over a medium heat, sauté garnish olives and walnuts, allow the mix to warm and wilt and the walnuts to char a little, remove from heat and add Plenty Walnut Oil set aside.
  9. Serve the entire lamb cut as a table centerpiece. Sprinkle with warmed garnish ingredients and pomegranate seeds, loads of crunchy potatoes, pan juice sauce and drizzles of Plenty Walnut Oil to finish.
  • Crumble fetta over the lamb for a really rich finish to the meal.
  • If there’s any potatoes left, keep them for good old-fashioned bubble and squeak the next day. Just drizzle with a quick vinaigrette of Plenty Walnut Oil, lemon juice, salt & pepper.
  • Leftover lamb is amazing in salad, use the Plenty Macadamia Oil salad dressing recipe from our Citrus & Macadamia Crusted Baramundi recipe on this page here. Swap out the Macadamia Oil for Plenty Walnut Oil for a perfect flavour match.

You can find a selection of our
“everyday gourmet” oils at WOOLWORTHS.


Herb Chicken with Macadamia Oil and Lemon Vinaigrette


Herb Chicken with Macadamia Oil & Lemon Vinaigrette

Serves 4
Complexity – simple
15 minutes prep, 1-24 hour marinate
20 minutes cook





  1. Preheat your oven to 180°C.
  2. Combine all herb salsa ingredients together in a bowl and mix well. Reserve half the mixture for later and mix half with the chicken pieces in a covered container or snap lock bag. Place in refrigerator for 30 mins to a maximum of 2 hours. (Any longer than this and the meat will toughen).
  3. Once the chicken has marinated to your satisfaction, heat a non-stick or cast iron pan on the stove with a swirl of Macadamia oil. Brown the chicken on both sides.
  4. Get the pilaff started. Soften shallots in a pan with oil and butter. Add the rice. Coat with oil and butter and then add all the stock. Turn it right down and put the lid on. Bring to boil and reduce to simmer. Cook for about 20 minutes. Remove from heat, fluff with a fork. You can rest it for a few minutes before you serve.
  5. Somewhere not too long after starting to tend to the pilaff, above, you will need to put the chicken on the oven dish in a pre-heated 180 degree oven for 15 minutes. Hint: Time it so you put the chicken in the oven while you are cooking the pilaff so that the chicken has time to rest for a few minutes but all is ready to plate when the pilaff is done. Add parsley at the end and season with pepper and salt to taste.
  6. When the rice is nearly cooked, blanch some stalks of broccolini or other fresh vegetable should you wish.
  1. Serve the chicken whole or sliced on a bed of pilaff with some broccolini artfully placed. Spoon some of the chopped herb vinaigrette over the chicken.  
  2. To check the texture of the pilaff, it should be cooked but the rice grains should not be too soft. There should be luscious movement when you stir the rice, but not gluggy and clumped!

You can find a selection of our
“everyday gourmet” oils at WOOLWORTHS.

We are leading specialist manufacturers of high quality cold pressed oils, using fresh Australian grown produce, and we have been established for over 30 years.
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