Ingredients

3 Lamb racks, trimmed of fat
2 punnet Kale, cleaned of stems
4 tbsp Cider vinegar
1 cup Chicken stock
½ Onion, diced
½ tsp Chillie flakes
Apple wood smoked bacon
1 litre Beef stock
½ cup Red wine
475 ml Mirepoix
4 sprigs Thyme
2 Shallots, chopped
1 clove Garlic, smashed
1 Bay leaf
2 cups Pumpkin puree, smoked
2 tbsp Extra virgin olive oil
¼ tsp Cinnamon
¼ tsp Cloves
½ Seedless cucumber, small dice
1 sprigs Mint, minced
2 tbsp Red onion, minced
2 tbsp Tomatoes, brunoise
1 cup Yoghurt
1 litre Olive oil
1 tsp Lemon zest
1 sprigs Rosemary
4 sprigs Mint
2 Shallots
4 cloves Garlic
8 Peppercorns
1 cup Romaine, chiffonade
1 cup Tomatoes, julienned
10 Bamboo skewers
3 pc Lavash
3 sprigs Cilantro, minced
½ tsp Cumin
½ tsp Coriander
1 cloves Garlic, micro planed

Description

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