Rack of Lamb with Pomegranate
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 1 Rack of lamb (with long ribs 800 grams, divided by the butcher into two halves, spineless)
- 1 tsp rosemary
- 4 Tbsps vegetable oil
- salt
- peppers
- 100 milliliters dry white wine
- 1 pomegranate
- Dandelion greens
Preparation steps
1.
Remove the rind from the meat and scrape the ribs clean, then rub with pepper.
2.
Sear the lamb in hot oil in a roasting pan on all sides, season with salt and bake in preheated oven (200°C) (approximately 400°F) for about 15 minutes. Continue to cook, then take out the finished lamb, cover with aluminum foil and let stand briefly.
3.
Mix the drippings with white wine, let simmer and season with salt and pepper.
4.
Cut open the pomegranate and remove the seeds.
5.
Cut the lamb between the ribs into slices and arrange on plates. Pour the juices over it, sprinkle with pomegranate seeds and serve with some dandelions.
