Rack of Lamb with Dukkah Gremolata and Date Chutney

Preparation/cooking time: ca. 25m

For 2 people

Nutritional Information

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


  • 1 tbsp. butter
  • 2 shallot, finely chopped
  • 1 tsp. mustard seed
  • 120 g pitted dates, cut into small cubes
  • 50 g sultanas
  • 1 star anise
  • 0.5 tsp. salt
  • 0.5 tbsp. sugar
  • 3 tbsp. white wine vinegar
  • 1 dl water
  • 0.5 bunch parsley, finely chopped
  • 10 peppermint leaves, finely chopped
  • 0.5 organic lemon, use grated zest
  • 1 clove of garlic, finely chopped
  • 2 tbsp. duqqa (spice mix)
  • 1 rack of lamb (ca. 330 g)

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  • 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 remaining ingredients with 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.
  • Mix the garlic and remaining ingredients 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.

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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