Pomegranate and fennel rack of lamb
Pomegranate and fennel rack of lamb
Everdure
Rated 4.0 stars by 1 users
Servings
8
Cook Time
1 hour 30 minutes
Ingredients
- 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
Pomegranate and Fennel Rack of Lamb
Directions
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.
- 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.
- Carve the lamb rack into chops and serve with the fennel salad.