Pomegranate and Fennel Rack of Lamb
2 tsp oregano, finely chopped
1 tsp fennel seeds
30g olive oil
50g pomegranate molasses
2 tsp garlic, finely grated
2 racks of lamb
salt and freshly ground black pepper
2 fennel bulbs
100g pomegranate seeds
Make a marinade by combining the oregano, fennel seeds, olive oil, pomegranate molasses and garlic. Season racks of lamb with salt and freshly ground black pepper and sear on half of a preheated FORCE or FURNACE BBQ over high heat. Once seared, move the rack over to the other half of the FORCE/FURNACE set to low. Begin to baste the rack with the marinade and cook until the core temperature reaches 50°C. Remove from the heat and rest on a cooling rack over a tray, reserving any juice.
Shave fennel bulbs on mandolin to a medium thickness. Toss in a little olive oil. Place the slices of fennel on the teppanyaki plate and cook for approximately 2 minutes or until soft. Remove from the grill and place in a bowl. Add the pomegranate seeds and reserved lamb juice. Season with salt and freshly ground black pepper and a drizzle of freshly-squeezed lime juice.
Carve the lamb rack into chops and serve with the fennel salad.