Spiced pomegranate lamb rack
pumpkin, butternut, raw
500 g, cut into 3cm pieces
500 g, cut into florets
1 medium, thickly sliced diagonally
French trimmed lamb cutlet(s) or rack(s)
320 g, (Buy 400g or 8 cutlets), fat trimmed
20 ml, (1 tbs)
baby spinach leaves
1 tbs, cut into strips
- 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.
- 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.
- Add spinach and mint to vegetables and gently toss to combine. Sprinkle lamb with rind and serve with vegetables.