So what was your meal of choice over Easter? the 7 hour lamb seems a popular choice with family and friends. We went for Spiced rack of Lamb with a pomegranate sauce
The Lamb was excellent, we do prefer to buy our meat from the butcher. Yes, even in these strange times he is open, with the necessary distancing in place. The pomegranate sauce is a great match for the spicing on the lamb and makes every bite absolutely flavour packed. It was deliciously sweet and syrupy
Ingredients
2 teaspoon cumin seeds
1 teaspoon coriander seeds
5 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
pinch of ground nutmeg
2 racks of lamb, French trimmed
sea salt
For the pomegranate sauce
4 tablespoon pomegranate molasses
100ml pomegranate juice
1 tablespoon clear honey
2 tablespoon syrupy balsamic vinegar
Method
Preheat the oven to 200°C/ fan 180°C/ gas mark 6. Put the cumin seeds and coriander seeds in a large, dry heavy- based frying pan over a medium – high heat and toast the seeds, shaking the pan now and then, until they release an aroma, then grind with a pestle and mortar.
Combine the olive oil with all the dry spices ina small bowl until they form a paste, then rub the paste all over the racks of lamb, including some on the undersides.
Put the pan back on the heat and sear the lamb on all exposed sides until each side becomes lightly browned, which should take no more than a couple of minutes per side.
Transfer the racks of lamb to a roasting dish and season the lamb all over with sea salt. Roast in the oven for about 15 minutes, then remove, cover the dish with kitchen foil and allow the lamb to rest for 6-8 minutes.
While the lamb is resting, make the pomegranate sauce. Pour the cooking juices from the roasting dish into the frying pan in which you seared the lamb along with the pomegranate molasses, pomegranate juice, honey and balsamic vinegar and bring the mixture to a gentle boil. Cook until the sauce is glossy and even. Using a sharp knife, slice through the rack of lamb in between the bones and serve the cutlets immediately, with the pomegranate sauce drizzled over.
Original Recipe Persiana by Sabrina Ghayour.
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