Seared Australian Lamb Loin with Apricot Carrot Jelly, Dukkah Crumble served with Lamb Jus - Lambass
Feel the sizzle in this recipe of perfectly seared chops of lamb and tender crunch with every bite of Dukkah crumble and lamb jus.
Ingredients
- 150g Lamb loin, pan seared
- 50g Carrot and pear gel for braising
- 20g Carrots, pickled
- 30g Dukkah crumble for roasting
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