IN­GRE­DI­ENTS

Port Douglas & Mossman Gazette - - DINE OUT -

1 Lamb rack 150g peas 80g chick peas 1 bunch mint 1 bunch basil 1 bunch pars­ley 1 bunch co­rian­der 1 hard bil egg 500ml ex­tra vir­gin olive oil 100g salt 80g pep­per 1 rose­mary twig 15g capers 5g an­chovies 30g fresh cayenne chilli 1 juice lemon

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