Ingredients

Marinade 1 cup Olive Oil 1 Clove Garlic crushed 2 tablespoons Lemon Zest 1 teaspoon Cumin roasted and ground 1 teaspoon Coriander roasted and ground Tabbouli ½ cup burghal soaked in 1/2 cup cold water overnight 1 cup Parsley chopped ¼ cup Mint leaf chopped 1 small Red Onion 2 Tomatoes seeded and diced ¼ cup Extra Virgin Olive Oil ¼ cup Lemon Juice 2 Garlic Cloves crushed Salt & Pepper Char Grilled Eggplant Olive Oil 6 Slices Eggplants 6 Slices Eggplants 20mm thick Salt & Pepper Grilled Red Onions 4 Red Onions Olive Oil Salt & Pepper 1 tablespoon Butter 2 tablespoons red wine vinegar Lamb 3 8 cutlet lamb racks best end

Description

MarinadeGrind Cumin Seed And Coriander Seed, Place Into Dry Pan And Roast. Place Olive Oil, Crushed Garlic, Lemon Zest, Cumin And Coriander In Baking Dish And Mix. Divide 8 Cutlet Rack Into Quarters. For Presentation Cut One Bone Off The Double Lamb Cutle

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