Equipment
Ingredients
Glaze
- 240 ml pomegranate syrup
- 341 g honey
- 1 cinnamon, whole stick
- 3 allspice berries
- 1 garlic, crushed
- 1 rosemary, fresh sprig
- 15 ml lemon juice
Lamb
- 1 rack of lamb
- 15 ml olive oil
- 5 g salt
- 2 g black pepper
Nutrition (per serving)
Method
Place the roasting pan inside the oven and preheat to 230°C (450°F).
In a small saucepan, combine the pomegranate syrup, honey, cinnamon stick, allspice berries, crushed garlic, and rosemary sprig.
Bring the mixture to a boil over medium-high heat, then lower the heat and simmer for 20 minutes, stirring occasionally.
Remove the saucepan from the heat, pour the glaze through a strainer to remove solids, and stir in the lemon juice.
Coat the rack of lamb with olive oil and apply a generous amount of salt and pepper to all sides.
Set the lamb in the hot roasting pan with the fat side facing down and roast for 10 minutes at 230°C (450°F).
Take the pan out of the oven, brush the glaze over the lamb, flip the meat over, and apply glaze to the other side.
Return the lamb to the oven and roast for 10 to 15 minutes until the internal temperature reaches 52°C (125°F) for medium-rare.
Transfer the lamb to a cutting board and let it rest for 5 to 10 minutes before slicing between the ribs.
Chef's Notes
- Frenched racks of lamb (where the bone is cleaned of fat) provide a cleaner presentation.
- The residual heat will cause the temperature to rise about 3-5°C while resting.
Storage
Refrigerator: 3 days — Store glaze and lamb separately if possible.
Freezer: 2 months — Freeze lamb tightly wrapped; glaze in airtight container.
Reheating: Warm lamb gently in a 150°C (300°F) oven until just heated through to avoid overcooking.
