Ingredients

  • Fresh oregano 3 tbsp
  • SpinneysFOOD extra virgin olive oil 5 tbsp
  • SpinneysFOOD pomegranate jewels 4 tbsp
  • Fennel seeds 3 tbsp
  • SpinneysFOOD fine salt 1 tsp
  • SpinneysFOOD black peppercorns 1 tsp
  • SpinneysFOOD lamb rack 1.3kg
  • Fennel bulbs 2
  • SpinneysFOOD leeks 2
  • SpinneysFOOD fresh parsley 5g
  • SpinneysFOOD coriander 5g
  • SpinneysFOOD dill 5g
  • Garlic 1
  • Lemon juice 2 tbsp
  • SpinneysFOOD pomegranate jewels 50g

Equipment

  • Frying pan 1.000

Nutrition (Per serving)

  • Calories 1107
  • Fat 90g
  • Saturates 6g
  • Protein 37g
  • Carbs 53g
  • Sugars 20g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sticky pomegranate glazed lamb rack

Arabic 15 Mins Prep · 30 Mins Cook


  1. Preheat the oven to 220°C.
  2. Mix the oregano, 2 tbsp of olive oil, pomegranate molasses and fennel seeds together with the salt and freshly ground pepper.
  3. Spread half the mixture over the lamb and allow to marinate for 1 hour.
  4. Slice the fennel bulbs and leeks lengthways and scatter them across the bottom of a roasting tray.
  5. Drizzle with 1 tbsp of olive oil and season well.
  6. Heat a frying pan to a high heat and sear the rack of lamb, fat-side down until golden brown. Turn over and cook on the other side until browned.
  7. Place fat side up in the roasting tray with the fennel mixture. Roast in the preheated oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the lamb registers 60°C for a medium-rare.
  8. To make the dill sauce, place the parsley, coriander, dill, garlic and lemon juice in a blender and blitz until smooth.
  9. Remove the lamb from the oven, baste with the remaining pomegranate mixture and cover with foil and allow to rest for 20 minutes before slicing.
  10. Serve the lamb with the dill sauce and pomegranate rubies.