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Michelin-starred Scottish chef Tom Kitchin shares his signature lamb dish.
Sweat the onions slowly for 10 minutes with Szechwan pepper, coriander seeds and lemon zest. Add lemon juice, lamb jus and dried apricots and cook for 45 minutes until onions and jus reduce into a compote. Roast off loin of lamb and cook until pink.
Carve and serve on top of compote and garnish with French beans and seasonal vegetables.
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