zoom Herby rack of lamb with pomegranate & fennel salad

    Save to your scrapbook

    Herby rack of lamb with pomegranate & fennel salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Herby rack of lamb with pomegranate & fennel salad

    • Preparation time: 25 minutes + resting
    • Cooking time: 30 minutes
    • Total time: 55 minutes + resting

    Serves: 4


    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.  

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars