We’re hooked on the meat from our stallholder ‘Pleased to Meat You’ – you can find Anna, Kayne and Matt in the space beside our Kitchen Shop. All the meat is export quality. Their racks of lamb are very tender and full of flavour. This is another recipe inspired by a recipe in ‘Persiana’. You can have everything ready within about 30 minutes.
- 2 racks of lamb, trimmed
- 5-6 tbsps olive oil
- 3 tsps cumin seeds, toasted
- 2 tsps coriander seeds, toasted
- 2 tsps Herbes de Provence
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper or 1 tsp Espelette (optional)
- 1 tsp ground ginger
- 1 tsp turmeric
- Pinch of ground nutmeg
- For the sauce
- 4 tbsps pomegranate molasses
- 2 tbsps water or stock
- 100ml pomegranate juice
- 2 tbsps runny honey
- 1 tbsp balsamic vinegar or balsamic glaze
Bring the lamb racks to room temperature. Preheat your oven to 180°C. Grind the toasted cumin and coriander seeds in a pestle and mortar.
In a bowl combine the olive oil with all the spices and dried herbs until you have a paste. Add more oil if it seems too thick. Spread the paste all over the lamb racks. Heat a heavy pan and quickly sear each side of the racks. This should take about 2 minutes on each side.
Place the racks in a baking dish, season with salt and place in the oven. Cook for about 15 minutes. Take out of the oven, cover with foil and leave it to rest for up to 10 minutes.
While the lamb is resting put the sauce ingredients into the pan in which you seared the racks and any roasting juices. Bring to a gentle boil and simmer until it reduces and is glossy.
To serve divide the racks of lamb and spoon over a little sauce. The sauce is quite intense (but delicious) so go lightly to start with.