Whole Lamb Rack Roast with Pomegranate Glaze
A whole lamb rack roasted with a sticky pomegranate molasses glaze, scattered with pomegranate seeds and mint. A showpiece that takes little work.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
5 steps. Read it through before you start.
- 01Season
Score the fat. Season well with salt and bring to room temperature.
- 02Sear
Sear the rack in a hot pan for 2 minutes per side until golden.
- 03Glaze
Mix the glaze ingredients and brush over the rack.
- 04Roast
Roast at 200 °C for 15 to 20 minutes, brushing once more halfway, until a thermometer reads 60 °C for pink or 71 °C for well done.
- 05Rest and serve
Rest for 10 minutes. Slice into chops and scatter with seeds and mint.
Questions
Can I use pomegranate juice?+
Reduce 250 ml to a syrup first.
Will the glaze burn?+
Sugars can scorch. Tent the rack loosely with foil if the glaze darkens too fast.
Can I use a different rack?+
Yes, but timing will change with the size.