1 tsp ground coriander
1 garlic clove, crushed
ΒΌ lemon, zest only
3 tbsp chopped fresh mint leaves
2 tbsp chopped fresh parsley
3 tbsp chopped fresh parsley
2 tbsp chopped fresh rosemary leaves
1 tsp chopped fresh rosemary
4 large shallots, sliced lengthways
1 long shallot, finely chopped
1 tbsp chopped fresh thyme leaves
1 tbsp Dijon mustard
1 tbsp redcurrant jelly
sea salt and freshly ground black pepper
50g/2oz fresh white breadcrumbs
40g/1Β½oz fresh white breadcrumbs
Β½ tsp hot chilli powder
ΒΌ tsp ground cinnamon
8 garlic cloves, peeled
2 garlic cloves, peeled and crushed
1 tbsp cornflour
1 tsp cumin seeds
2Β½ tbsp virgin olive oil
Β½ tsp sea salt flakes
25ml/4fl oz port
100-150²µ/3Β½-5΄Η³ϊ caul fat (available from specialist butchers)
2 x French trimmed racks of lamb (each with 6-7 cutlets)
250g/9oz lamb mince
1kg/2lb 4oz lamb shoulder, knuckle end
300ml/10fl oz white wine