| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1107 |
| Fat | 90g |
| Saturates | 6g |
| Protein | 37g |
| Carbs | 53g |
| Sugars | 20g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 220°C.
Mix the oregano, 2 tbsp of olive oil, pomegranate molasses and fennel seeds together with the salt and freshly ground pepper.
Spread half the mixture over the lamb and allow to marinate for 1 hour.
Slice the fennel bulbs and leeks lengthways and scatter them across the bottom of a roasting tray.
Drizzle with 1 tbsp of olive oil and season well.
Heat a frying pan to a high heat and sear the rack of lamb, fat-side down until golden brown. Turn over and cook on the other side until browned.
Place fat side up in the roasting tray with the fennel mixture. Roast in the preheated oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the lamb registers 60°C for a medium-rare.
To make the dill sauce, place the parsley, coriander, dill, garlic and lemon juice in a blender and blitz until smooth.
Remove the lamb from the oven, baste with the remaining pomegranate mixture and cover with foil and allow to rest for 20 minutes before slicing.
Serve the lamb with the dill sauce and pomegranate rubies.
