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one quarter cup (fourty-fiveg) roasted hazelnuts, finely chopped about one tablespoon sesame (Recipes by ingridients sesame) seeds about two teaspoons cumin seeds, crushed about two teaspoons coriander (Recipes by ingridients coriander) seeds, crushed about one teaspoon fennel seeds, crushed about one teaspoon sumacStep about one Preheat oven to about two hundredC. To make the dukkah, combine the hazelnuts, sesame (Recipes by ingridients sesame) seeds, cumin,, coriander (Recipes by ingridients coriander) fennel and sumac (Recipes by ingridients sumac) in a small bowl. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Season with salt and pepper. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Step about two Place the lamb on a clean surface and drizzle with half the oil. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Sprinkle with the dukkah and press to coat. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Place in a large roasting pan. Step three Place the carrot, parsnip,, pumpkin (Recipes by ingridients pumpkin) onion and cauliflower (Recipes by ingridients cauliflower) in a large bowl and drizzle with the remaining oil. Sprinkle with the paprika, cumin, turmeric (Recipes by ingridients turmeric) and cinnamon. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Season with salt and pepper and gently toss to coat evenly in spices. Arrange vegetables evenly around the lamb. Step four Roast in oven for about twenty-five minutes for medium or until cooked to your liking. Transfer the lamb to a serving platter and cover with foil. Set aside for ten minutes to rest. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Meanwhile, return the vegetables to the oven for ten minutes or until golden brown. Arrange the vegetables around the lamb. Dukkah-coated Lamb Racks With Moroccan-spiced Vegetables Recipe. Serve immediately..
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