Name: Lamb racks with pomegranate glaze and minted parsnip mash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 lamb racks, trimmed; 2 tablespoon pomegranate molasses; 2 tablespoon honey; 1 tablespoon wholegrain mustard*; 1 teaspoon peeled and grated fresh ginger; 1/2 teaspoon garam masala*; 1 cup chicken stock*; 1 cup red wine; 2 teaspoon cornflour mixed with 1 tbsp water; 1/2 cup pomegranate seeds, to garnish; Parsnip mash; 4 medium parsnips, peeled and diced; 2 medium potatoes, peeled and diced; 30 gram butter or 1 tbsp olive oil; 2-3 tbsp sour cream; 8-10 mint leaves, shredded; sea salt

Lamb racks with pomegranate glaze and minted parsnip mash

Sunday roast gets an exotic twist in this recipe. Tender lamb racks are served with a tangy, glossy pomegranate glaze and creamy, minty parsnip mash. Serve for an easy yet impressive family dinner

Lamb rack with pomegranate glaze and minted parsnip mash

Serves 4

Cook

45M

Ingredients

2 lamb racks, trimmed

2 tablespoon pomegranate molasses

2 tablespoon honey

1 tablespoon wholegrain mustard*

1 teaspoon peeled and grated fresh ginger

1/2 teaspoon garam masala*

1 cup chicken stock*

1 cup red wine

2 teaspoon cornflour mixed with 1 tbsp water

1/2 cup pomegranate seeds, to garnish

Parsnip mash

4 medium parsnips, peeled and diced

2 medium potatoes, peeled and diced

30 gram butter or 1 tbsp olive oil

2-3 tbsp sour cream

8-10 mint leaves, shredded

sea salt

Method

1.Preheat oven to 185°C. Arrange the lamb racks in a baking paper-lined roasting dish.

2.Mix molasses, honey, mustard, ginger and garam masala. Spread half this glaze over the lamb racks.

3.Roast lamb racks for 18-20 minutes, depending on the size and preferred rareness (for medium-rare, the meat should feel spongy but firm when pressed with the finger in the thickest part). Let rest for at least 5 minutes before slicing into portions.

4.Meanwhile, place remaining glaze in a small saucepan, add the stock and wine and simmer for 5-10 minutes until reduced by half. Thicken to a glossy glaze with the cornflour slurry.

5.Season glaze with cracked pepper and tweak to taste with extra honey if too tangy or extra molasses to sharpen the flavour.

6.For the parsnip mash, simmer the diced parsnip and potatoes in lightly salted water until tender (about 20 minutes). Drain well and mash with butter and sour cream. Stir through the shredded mint and season to taste with sea salt.

7.Drizzle lamb with a little pomegranate glaze, garnish with pomegranate seeds and serve with parsnip mash. Serve remaining glaze on the side.