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Lamb racks with pomegranate sauce
45 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 692
  • Fat about 31g
  • Carbohydrates about 52g
  • Protein about 48g
This is needed
This is needed for 4 people
Pomegranate sauce
  • 1 pomegranate, seeds removed
  • 1 dl orange juice
  • 1 tbsp red wine vinegar
  • 1 dl water
  • 3 juniper berry, crushed
  • 2 tbsp honey
  • 700 g carrots, quartered lengthwise
  • 2 red onion, cut into eighths
  • 700 g baby potatoes
  • 3 tbsp olive oil
  • a little cayenne pepper
  • 1.5 tsp salt
Lamb racks
  • 1 tbsp olive oil
  • 1 tsp salt
  • a little pepper
  • 3 racks of lamb (each approx. 350 g)
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And that's how it's done
And that's how it's done
Pomegranate sauce
Puree the pomegranate seeds in a food processor, bring to the boil with the orange juice, vinegar, water and honey, pass through a sieve. Return the liquid to the pan, add the juniper berries, bring to the boil. Turn down the heat, reduce to a syrupy consistency for approx. 30 mins., stirring occasionally.
Mix the vegetables with the oil, salt and pepper, spread onto a baking tray lined with baking paper.
To roast in the oven
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Lamb racks
Heat the oil in a frying pan. Season the meat, brown for approx. 5 mins. all over, remove, glaze with half of the pomegranate sauce. Place the meat on top of the vegetables. Approx. 20 mins. in the centre of a preheated oven. Carve the meat and serve it with the vegetables, top with the remainder of the sauce.