Rack of lamb with dukkah Gremolata and date chutney


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Nutritional Information

Contains 472 Kcal, 30g Protein, 64g Carbohydrates, 10g Fat


Ingredients

  • Date chutney
  • 1 tbsp butter
  • 2 shallot, finely chopped
  • 1 tsp mustard seeds
  • 120 g pitted dates, diced
  • 50 g sultanas
  • 1 star anise
  • 0.5 tbsp sugar
  • 0.5 tsp salt
  • 1 dl water
  • 3 tbsp white wine vinegar
  • Dukkah Gremolata
  • 0.5 bunch parsley, finely chopped
  • 1 garlic clove, finely chopped
  • 10 peppermint leaves, finely chopped
  • 2 tbsp dukkah (spice mix)
  • 0.5 organic lemon, use grated zest
  • 1 racks of lamb (approx. 330 g)

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Instructions

  • Date chutney

    Heat the butter in a pan, add the shallots, sauté over a medium heat for approx. 2 mins., add the mustard seeds and cook for about another 2 mins. Add the dates and all the ingredients up to and including water, bring to the boil, simmer over a low heat for approx. 6 mins., stirring occasionally, allow to cool a little, remove the star anise.
  • Dukkah Gremolata

    Mix the garlic and all the ingredients up to and including the lemon. Heat the oil in a frying pan. Brown the meat all over for approx. 5 mins. Reduce the heat, cook for about another 5 mins. (core temperature approx. 50°C). Remove the meat, cover with foil, and leave to rest for approx. 10 mins. Scatter the dukkah Gremolata over the lamb rack, press down lightly, serve with the date chutney and remaining Gremolata.
  • Serve with:

    Roast or jacket potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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