for 2 person

Date chutney

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

Dukkah Gremolata

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

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.

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