Pomegranate and Plum-glazed Racks of Lamb
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Pomegranate and Plum-glazed Racks of Lamb
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Succulent racks of lamb in a mouth-watering glaze
Ingredients
- 2 racks of Buccleuch lamb, French cut
- Salt and pepper
- 2tbsp sesame seeds
- For the paste:
- 4 large ripe plums, stoned and chopped
- 3 tbsp pomegranate molasses
- 2 garlic cloves, peeled and crushed
Serves:
4
Directions
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- Place the plums in a food processor and process until pureed. In a medium bowl, stir together the pomegranate molasses, plum puree, garlic, rosemary and oil. Mix well.
- Coat the racks with about two thirds of the paste, and leave in the fridge for approximately an hour. When ready to cook, sprinkle generously with sesame seeds.
- Meanwhile, pre-heat the oven to //gas mark
- Place the coated racks of lamb in a large roasting dish, season with salt and pepper and place in the pre-heated oven for minutes. Baste every now and again with what you have left from the paste. The lamb should be cooked to medium rare, cook longer for well done.
- Transfer to a cutting board and let stand, loosely covered, for about minutes. Cut in individual pieces and serve with fresh salad leaves.
Source: Silvena Rowe at QVC
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