Pomegranate and fennel rack of lamb
Pomegranate and fennel rack of lambPrint recipe
Pomegranate and Fennel Rack of Lamb
- 2 tsp oregano, finely chopped
- 1 tsp fennel seeds
- 30g olive oil
- 50g pomegranate molasses
- 2 tsp garlic, finely grated
- 2 racks of lamb
- salt and freshly ground black pepper
- 2 fennel bulbs
- olive oil
- 100g pomegranate seeds
- 1 lime
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/FURNACE set to low. Begin to baste the rack with the marinade and cook until the core temperature reaches 50C/122F. 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.