نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Lamb rack chops with Vimto-pomegranate glaze

Middle Eastern 20 Mins Prep · 40 Mins Cook

Preheat the oven to 220°C, gas mark 8. Line a large roasting tray with baking paper.
To make the glaze, heat a large pan over a medium heat and add the dry spices. Toast for 2 minutes or until fragrant, then add the Vimto cordial, pomegranate molasses, apple cider vinegar, sugar, salt and pepper. Simmer for 5 minutes until thickened and glossy. Set aside.
Using a sharp knife, chop the lamb rack into 4 double chops (each chop should have two bones). Coat with the olive oil then season well with salt and pepper. Arrange the chops on the lined roasting tray and place in the oven for 12-16 minutes, or until the thickest part of the chops registers 43°C. Remove the lamb from the oven and let it rest until the temperature stops rising and it begins to fall, approx. 5-10 minutes. Brush the lamb chops on all sides with the glaze.
Increase the oven temperature to the highest grill setting and preheat for 5 minutes.
Return the lamb to the top rack of the oven. Grill until a thermometer inserted in the thickest portion of the chops registers 50°C, approx. 5 minutes. Keep basting the lamb, turning every few minutes, until the temperature reaches 63°C or medium well. The chops should be glossy and caramelised. Remove the lamb from the oven and allow it to rest for 5 minutes so the juices redistribute before serving.
Scatter fresh pomegranate seeds over the chops and serve with the extra glaze and a side of green beans, if desired.