for 4 person

Apricot-Almond Relish

100 g	dried apricot, cut into cubes
50 g	shelled almond, toasted, coarsely chopped
1 dl	water
2 tbsp	cane sugar
1 tbsp	lime juice
½ tsp	sambal oelek
½ tsp	salt
1 tbsp	basil, finely chopped

Dukkah crème fraîche

100 g	crème fraîche
2 tsp	Fine Food Dukkah
1 tsp	lime juice
¼ tsp	salt

Rack of lamb

2	rack of lamb (approx. 180 g each)
1 tsp	maple syrup
1 tbsp	Fine Food Dukkah
1 tsp	salt

How it's done

Apricot-Almond Relish

Place the apricots and all the other ingredients up to and including the salt in a pan, bring to the boil. Reduce the heat, simmer on a low heat for approx. 10 mins., allow to cool. Add the basil.

Dukkah crème fraîche

Combine the crème fraîche, dukkah spice mix and lime juice, season with salt.

Rack of lamb

Brush the rack of lamb with the maple syrup.

To grill the peaches

Charcoal/gas/electric grill:

Serve with the relish and dukkah crème fraîche.

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