Serves 4
Ingredients
Spiced Rhubarb
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
50ml Water
Juice of ½ Lemon
75g Mild Sweet Freedom or Light Agave Nectar
50g Dried Apricots, cut into small pieces
300g Rhubarb, slender stems cut into 2-3cm pieces
Sea Salt & Freshly Ground Black Pepper
Lamb
4 x 2 to 3 cutlet racks of lamb, depending on the size of the racks, French trimmed & at room temperature
25g Fresh Coriander
25g Pine Nuts
1-2 Cloves of Garlic
Zest of 1 Lemon
20ml Lemon Juice
15g Rapeseed Oil
Sea Salt & Freshly Ground Black Pepper
Method
Preheat the oven to 200℃ /Fan 180℃.
To make the spiced rhubarb, heat the oil in a frying pan and then add the cumin and coriander seeds. Gently fry until the spices begin to release their aromas and then add the onion and ginger and over a moderate heat, continue to cook until the onion is soft and translucent. Pour the water and lemon juice into the pan before adding the syrup or sugar. Cook for a few more minutes until the liquid has turned syrupy. Season with salt and pepper. Place the rhubarb in an ovenproof dish and cover with the spiced onions and syrup. Cover with tin foil and cook in the preheated oven for 15-20 minutes or until the rhubarb is cooked but still holding its shape.
To make the crust for the lamb, blitz all the ingredients in the mini bowl of a food processor, or use a hand blender, until they form a thick, coarse paste. Heat a frying pan and without adding any oil, seal the racks of lamb on all sides. Place the racks in an ovenproof dish. Carefully spread the paste on the top of the lamb. Roast in the oven (200℃ /Fan 180℃) for about 10-15 minutes (for medium) depending on the size of the racks. Cook for another 5-10 minutes for well done. Take out of the oven, loosely cover with foil and leave to rest for 10 minutes before serving with the spiced rhubarb.
Click on the links to find out more about rhubarb and spring lamb.
