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Rack of lamb with date and orange reduction
Ingredients
- 1 french rack of lamb
- 6 dried dates (Lamb Brand)
- 1 tsp orange zest
- Half orange juice
- ½ glass red wine
- 1 leek
- Bunch spinach
- 1 glass veg stock
- ½ glass quinoa (Arkadia/Waitrose)
- 3 tbsp mushroom paste (Arkadia/Waitrose)
Method
Clean the rack in 4 pieces and seal on a well preheated pan until well browned, remove from the pan and the red wine, dates, orange zest, orange juice and simmer to reduce by half. Wash and drain well the quinoa, add to the stock and bring to the boil than simmer for 10 minutes until the stock is absorved. Once liquid is well absorbed add the mushroom paste and season. Cut the leeks in thick strips and saute in olive oil until softened, than toss in spinnach and serve on the quinoa. Finish the rack in the oven at 165 deg celcius until medium and serve with the date sauce.
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