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Pomegranate and plum glazed racks of lamb
Serves 4
- 2 racks of lamb
- Salt and pepper
- 2 tbsp. sesame seeds
- 4 large ripe plums, stoned and chopped
- 3 tbsp. pomegranate molasses
- 2 garlic cloves, peeled and crushed
- 2 tsp. chopped fresh rosemary
- 2 tsp. olive oil
Paste:
1. Place the plums in a food processor and process until pureed.
2. In a medium bowl, stir together the pomegranate, plum puree, garlic, rosemary and oil. Mix well.
3. Coat the racks with about two-thirds of the paste and leave in the fridge for about an hour. When ready to cook, sprinkle generously with sesame seeds.
4. Meanwhile pre-heat the oven to 200C (400F).
5. Place the coated racks of lamb in a large roasting dish, season with salt and pepper and place in the pre-heated oven for 20 minutes. Baste every now and again with the remaining paste. The lamb should be cooked medium rare, cook longer for well done.
6. Transfer to a cutting board and let stand, loosely covered, for about 5 minutes. Cut in individual pieces and serve with fresh salad leaves.
