Dukkah Crusted Rack of Lamb with Smokey Aubergine & Pomegranate Molasses Gravy

With aromatic hints of smokey spices and the fruity flavours of the Middle East, this quick and easy rack of lamb is perfect for a mid-week supper entertaining friends


Dukkah Crusted Rack of Lamb with Smokey Aubergine & Pomegranate Molasses Gravy
With aromatic hints of smokey spices and the fruity flavours of the Middle East, this quick and easy rack of lamb is perfect for a mid-week supper entertaining friends
Ingredients
  • 2 Lollipopped, French trimmed Rack of Lamb (fatty rind pulled off)
  • 2 tbls Dijon Mustard
  • 6 tbls Dukkah (Egyptian spice mix)
  • Stock made from the chine bones & red wine
  • 1 tbls Pomegranate Molasses
  • Seeds from 1 Pomegranate
  • 2 Aubergines, blackened over gas
  • 2 tbls olive oil
  • 1 clove of Garlic
  • 1tsp Cumin
  • Lemon juice
Instructions
  1. Spread Dijon on to the lamb rack, and coat in Dukkah. Drizzle over olive oil & roast for 20mins at 200C.
  2. Cover & leave to rest for 10mins, before carving.
  3. Reduce the stock & add I tbls Pomegranate Molasses. Season.
  4. Peel, & squeeze out the juices from the aubergine, chop & fry with garlic & cumin, season with lemon juice, s & p.
  5. To assemble:
  6. Put a dollop of aubergine on a plate, 3 of the lamb chops, pour over the gravy, sprinkle with pomegranate seeds & garnish with a sprig of mint. Eat!

 

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