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Rack of lamb with dukkah Gremolata and date chutney
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 472
  • Fat about 10g
  • Carbohydrates about 64g
  • Protein about 30g
This is needed
This is needed for 2 people
Date chutney
  • 1 tbsp butter
  • 2 shallot, finely chopped
  • 1 tsp mustard seeds
  • 120 g pitted dates, diced
  • 50 g sultanas
  • 1 star anise
  • 0.5 tbsp sugar
  • 0.5 tsp salt
  • 1 dl water
  • 3 tbsp white wine vinegar
Dukkah Gremolata
  • 0.5 bunch parsley, finely chopped
  • 1 garlic clove, finely chopped
  • 10 peppermint leaf, finely chopped
  • 2 tbsp Dukkah (spice mix)
  • 0.5 organic lemon, use grated zest
  • 1 racks of lamb (approx. 330 g)
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And that's how it's done
And that's 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.