Rack of lamb with dukkah Gremolata and date chutney

Rack of lamb with dukkah Gremolata and date chutney

Total: 25 Min. | Active: 25 Min.
gluten-free
Nutritional value / people: 472 kcal
, Fat: 10 g
, Carbohydrate: 64 g
, Protein: 30 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Date chutney

1tbsp butter
2 shallots, finely chopped
1tsp mustard seeds
120g pitted dates, diced
50g sultanas
1 star anise
½tbsp sugar
½tsp salt
3tbsp white wine vinegar
1dl water

Dukkah Gremolata

1 garlic clove, finely chopped
½bunch parsley, finely chopped
10 peppermint leaves, finely chopped
2tbsp Fine Food Dukkah
½ organic lemon, use grated zest
1 Fine Food Rack of Irish Lamb (approx. 330 g)
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How it's done

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.

Good to know
Serve with: Roast or jacket potatoes.

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