Coriander & Pine Nut Crusted Rack Of Lamb With Spiced Rhubarb

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Aesthetics and Gastronomy
Nutrition per serving    (USDA % daily values)
CAL
1133
FAT
285%
CHOL
122%
SOD
16%

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Ingredients for 4 servings

1½ Tbsp Rapeseed Oil

½ Tsp Cumin Seeds

½ Tsp Coriander Seeds, lightly crushed

1 Tsp Finely Grated Root Ginger

1 Medium Red Onion, finely sliced

50 ml Water

Juice of ½ Lemon

75 g Mild Sweet Freedom or Light Agave Nectar

50 g Dried Apricots, cut into small pieces

300 g Rhubarb, slender stems cut into 2-3cm pieces

Sea Salt & Freshly Ground Black Pepper

4 x 2 to 3 cutlet racks of lamb, depending on the size of the racks, French trimmed & at room temperature

25 g Fresh Coriander

25 g Pine Nuts

1-2 Cloves of Garlic

Zest of 1 Lemon

20 ml Lemon Juice

15 g Rapeseed Oil

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