Spiced pomegranate lamb rack
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Cumin and coriander seed spiced lamb with bursts of freshness sweetness from ruby-like pomegranate seeds.
Ingredients
Butternut pumpkin
500 g, cut into 3cm pieces
Cauliflower
500 g, cut into florets
Zucchini
1 medium, thickly sliced diagonally
Lamb Frenched cutlet or rack, raw
320 g, (Buy 400g or 8 cutlets), fat trimmed
Pomegranate molasses
20 ml, (1 tbs)
Ground cumin
2 tsp
Ground coriander
2 tsp
Baby spinach
120 g
Fresh mint
½ cup(s)
Orange rind
1 tbs, cut into strips
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Place pumpkin, cauliflower, zucchini and lamb in a baking dish. Drizzle with molasses and sprinkle with cumin and coriander.
2
Bake for 20–25 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before serving.
3
Add spinach and mint to vegetables and gently toss to combine. Sprinkle lamb with rind and serve with vegetables.
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