Zambonlelli Fine FOods Dukkah Crusted Rack of Lamb with Pomegranate Molasses

Dukkah Crusted Rack of Lamb with Pomegranate Molasses

Serves 3-4

INGREDIENTS:

  • 1 frenched rack of lamb, trim the fat to a thin layer

  • 1/3 cup Zambonelli Dukkah (any flavour will do, I used the pistachio/pink peppercorn)

  • 1 tbsp olive oil

  • Pomegranate Molasses – store-bought or homemade (recipe below)

Coat and Roast the lamb:

  1. Put oven rack in middle position and preheat oven to 350°F.

  2. Rub lamb with the olive oil then coat the meaty parts of the lamb with Dukkah pressing to help adhere.

  3. Roast for 15 minutes, then cover lamb loosely with foil and roast until thermometer, inserted diagonally into the center of meat, registers 120°F, 5 to 10 minutes more.

  4. Remove, let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Pomegranate Molasses Recipe

INGREDIENTS:

  • 2 cups pomegranate juice

  • 1/4 cup sugar

  • 1 tbsp lemon juice or balsamic vinegar

Preparation Directions:

  1. Heat pomegranate juice, sugar, and lemon juice on medium-high, in a large, wide, uncovered saucepan, until the sugar has dissolved and the juice simmers.

  2. Reduce heat just enough to maintain a simmer.

  3. Reduce to syrup: Simmer for about 20-30 minutes, or until the juice has a syrupy consistency.