Dorper lamb in lupin and za’atar crust with sweet potato and lupin salad with moroccan flavours – Aussie Lupin Beans
Amazing savoury recipe with a middle eastern spice punch.
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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
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