Pomegranate and fennel rack of lamb

Pomegranate and fennel rack of lamb

Recipe Information

Servings: 8

Cook Time: 1 hour 30 minutes

 

Ingredients

Pomegranate and Fennel Rack of Lamb

  • 2 tsp oregano, finely chopped
  • 1 tsp fennel seeds

  • 30g (1.06 oz) olive oil

  • 50g (1.76 oz) pomegranate molasses

  • 2 tsp garlic, finely grated
  • 2 racks of lamb
  • salt and freshly ground black pepper
  • 2 fennel bulbs
  • olive oil

  • 100g (3.53 oz) pomegranate seeds

  • 1 lime

Directions

  1. Make a marinade by combining the oregano, fennel seeds, olive oil, pomegranate molasses and garlic. Season racks of lamb with salt and freshly ground black pepper and sear on half of a preheated FORCE™ or FURNACE™ Grill over high heat. Once seared, move the rack over to the other half of the FORCE™ or FURNACE™ set to low. Begin to baste the rack with the marinade and cook until the core temperature reaches 50°C (122°F). Remove from the heat and rest on a cooling rack over a tray, reserving any juice.

  2. Shave fennel bulbs on mandolin to a medium thickness. Toss in a little olive oil. Place the slices of fennel on the teppanyaki plate and cook for approximately 2 minutes or until soft. Remove from the grill and place in a bowl. Add the pomegranate seeds and reserved lamb juice. Season with salt and freshly ground black pepper and a drizzle of freshly-squeezed lime juice.
  3. Carve the lamb rack into chops and serve with the fennel salad.

Recipe Note

This is an Everdure Recipe. 

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