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Spiced lamb rack with spinach, chickpeas and crème fraîche dressing
Fruit and vegetables
1
garlic
clove, peeled, finely chopped
1
lemon
, juice only
200g/7oz baby
spinach
leaves, washed
1
garlic
clove, peeled, finely chopped
Bunch chopped
fresh coriander
Tins, packets and jars
400g/14oz canned
chickpeas
, drained, rinsed
Cooking ingredients
1½ tsp
coriander seeds
, toasted, ground to a powder
1 tbsp
olive oil
1 tbsp
olive oil
½ tsp
coriander seeds
, toasted, ground to a powder
Salt and freshly ground
black pepper
2 tbsp
olive oil
Salt and freshly ground
black pepper
Dairy, eggs and chilled
1 tbsp
crème fraîche
Meat, fish and poultry
1 x 4-bone
lamb
racks French trimmed (ask your butcher to prepare this for you)
Back to recipe
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