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Rack Of Lamb With Shallot And Pomegranate Marmalade

Rack Of Lamb With Shallot And Pomegranate Marmalade

According to Arab mythology, the apples in the Garden of Eden were actually pomegranates.


  • 2 tblsp concentrated pomegranate juice
  • 1 tsp grated fresh ginger
  • 1 tblsp sherry
  • pepper
  • 2 New Zealand Quality Mark lamb racks

Shallot and Pomegranate Marmalade

  • 750 grams shallots, peeled
  • ¼ cup olive oil
  • 2 oranges (grated rind and juice)
  • ½ cup sugar
  • 2-4 tblsp concentrated pomegranate juice
  • salt and pepper to season


Lamb Method

  1. Mix the concentrated pomegranate juice, grated ginger and sherry together with a good seasoning of pepper. Score the back of the lamb racks diagonally in a criss cross fashion and then rub the pomegranate marinade into the lamb. Using your fingers is easiest. Cover and set aside in the refrigerator to marinate for 1 hour or overnight.

Shallot and Pomegranate Marmalade Method

  1. Cut the shallots into thick wedge like slices. Cook in the olive oil in a large frying pan over a moderate heat for about 15-20 minutes until they are very very soft.
  2. Add the orange rind and juice, sugar and concentrated pomegranate juice. Simmer gently for about 10 minutes until the mixture is thick and marmalade like. Season with salt and pepper.
  3. Place in an airtight container and keep covered in a refrigerator.

To cook the lamb and serve

  1. Place on a rack above a roasting dish and cook at 220°C for 25 minutes. If you like your lamb more than pink, cook a further 5-7 minutes.Serve the rack sliced into cutlets, two bones thick, with fresh greens, grilled aubergine and a generous serving of the shallot and pomegranate marmalade.

Cooks Tips

Ideas for using pomegranate juice - Mix a tablespoon of the concentrated into yoghurt for a marinade for lamb or chicken. - Season duck with the above marinade - it balances the fatty flavours. - Use to flavour up the potato filling for samosas. - Add it to soups - it tastes particularly good in a vegetable chicken broth. - Jazz up the gravy for a roast of beef. - Make a walnut dip by pureeing toasted walnuts with spreadable cream cheese, garlic and a dash of concentrated pomegranate juice. - Add a spoonful or two to a chicken or lamb casserole. - Toss baby carrots or pan-fried courgettes in a dash of pomegranate juice, the grated rind of an orange and plenty of pepper.

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