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Herby rack of lamb with pomegranate & fennel salad
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2 fennel bulbs, trimmed, halved and very finely sliced, fronds reserved
2 cloves garlic, crushed
1½ tbsp Cooks’ Ingredients Tahini
20g pack dill, finely chopped
2 tsp fennel seeds, crushed
2 x 300g trimmed lamb racks (6-7 cutlets per rack)
4 tbsp olive oil
1 small pomegranate, seeds only
½ tsp sumac
2 tbsp lemon juice
1. Preheat the oven to 200ºC, gas mark 6. Half-fill a large bowl with iced water. Add the sliced fennel; set aside for 15 minutes. Meanwhile, in a bowl, stir the garlic into the tahini; season. Set aside 1 tsp of this paste in another bowl, cover and refrigerate.
2. Spread the dill and fennel seeds over a small plate. Coat the lamb racks with 1 tbsp olive oil; season. Spread the tahini paste over the top of each rack, then rub in the herb mixture to fully coat the top sides. Put the lamb in a roasting tin, herb-side up, and roast for 20-22 minutes for medium-rare, or up to 30 minutes for well-done. Tent loosely with foil and rest for 5-10 minutes before carving.
3. Meanwhile, drain the fennel and pat dry with a clean tea towel. Put on a platter with the pomegranate seeds. Stir the sumac, remaining 3 tbsp olive oil and lemon juice into the reserved tahini paste. Season and toss with the fennel, the fronds and pomegranate. Serve with the carved lamb.
Typical values per serving:
This recipe was first published in July 2021.