Pomegranate and Fennel Glazed Rack of Lamb

Ingredients for Pomegranate and Fennel Glazed Rack of Lamb

• 3 tablespoons chopped fresh oregano

• 2 tablespoons olive oil

• 45ml plus 2 teaspoons pomegranate molasses

• 3 tablespoons fennel seeds, divided

• Kosher salt

• Freshly ground pepper

• 2 medium fennel bulbs, sliced lengthwise

• 1 small onion, thinly sliced

• 2 3–1.6kg racks of lamb, rib bones frenched

• 2 tablespoons vegetable oil

• 2 tablespoons white wine vinegar

• 60ml pomegranate seeds

How to make Pomegranate and Fennel Glazed Rack of Lamb

Preheat oven to 425°:. Mix oregano, olive oil, 45ml pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.

Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.

Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.

Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.

Serve lamb over vegetables topped with pomegranate seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.