Todd Eyre
Ingredients
Method
1.Combine the molasses, quince paste, sumac and rosemary then warm through to melt. Brush half the glaze over the lamb racks and let marinate for 30 minutes. Don’t put any marinade over the bones as they will burn and blacken when cooking.
2.Pre-heat the barbecue to medium. Place the lamb racks in the centre of the grill, reduce the heat on the centre burner to very low and cook with the hood down for 15-20 minutes, depending on how you like your lamb cooked. (If you don’t have a hood on your barbecue, see tip below.)
3.Remove the lamb from the barbecue and rest for 5 minutes before slicing into cutlets. Mix the remaining glaze with the pomegranate seeds and pour over the sliced meat.
To ensure recipe is gluten-free check pomegranate molasses and quince paste ingredients. The seeds of a pomegranate are called arils and are filled with tart juice. Cut a pomegranate in half, insert a fork in the skin, squeeze the skin to loosen the arils and then holding the fork, bang the fruit on the side of a deep bowl to shake out the arils.
Note
