Dorper lamb in lupin and za’atar crust with sweet potato and lupin salad with moroccan flavours – Au

Ingredients

• 8 double ribs; French trimmed Dorper Lamb Cutlets
• 150 g lupin flakes
• 30 g rice flour
• 15 g Ras el Hanout
• 500 ml Fini olive oil
• 1 lemon, grilled
• 10 g sugar
• 2 eggs
• 50 g za'atar
• 1 large sweet potato, peeled
• 8 golden beetroot pieces
• 2 medium beetroot pieces
• garlic oil – fresh garlic in extra version olive oil
• 80 g fresh goats cheese
• 1 bunch flat leaf parsley
• 1 Pemberton finger Lime
• 100 g macadamia nuts
• 60 ml chardonnay vinegar
• 15 g cumin seeds
• 1 cinnamon quill (broken up)
• pink river salt