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http://www.lifestylefood.com.au/recipes/3645/roast-loast-loin-of-lamb-and-red-onion-compote-cooked-with-szechwan-pepper

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Roast loast loin of lamb and red onion compote cooked with Szechwan pepper

Michelin-starred Scottish chef Tom Kitchin shares his signature lamb dish.

Ingredients

Method

  • 1.

    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.

  • 2.

    Carve and serve on top of compote and garnish with French beans and seasonal vegetables.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Roast loast loin of lamb and red onion compote cooked with Szechwan pepper.

 
 

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