Lamb racks with pomegranate sauce

Total time: 1hr 35m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 692 Kcal, 48g Protein, 52g Carbohydrates, 31g Fat


  • Pomegranate sauce
  • 1 pomegranate, seeds removed
  • 1 dl orange juice
  • 3 juniper berries, crushed
  • 1 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 dl water
  • Vegetables
  • 2 red onions, cut into eighths
  • 700 g carrots, quartered lengthwise
  • 700 g baby potatoes
  • 1.5 tsp salt
  • a little cayenne pepper
  • 3 tbsp olive oil
  • Lamb racks
  • 3 racks of lamb (each approx. 350 g)
  • 1 tbsp olive oil
  • 1 tsp salt
  • a little pepper

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  • Pomegranate sauce

    Puree the pomegranate seeds in a food processor, bring to the boil with the orange juice, vinegar, water and honey, pass through a sieve. Return the liquid to the pan, add the juniper berries, bring to the boil. Turn down the heat, reduce to a syrupy consistency for approx. 30 mins., stirring occasionally.
  • Vegetables

    Mix the vegetables with the oil, salt and pepper, spread onto a baking tray lined with baking paper.
  • To roast in the oven

    Approx. 30 mins. in the centre of an oven preheated to 180°C.
  • Lamb racks

    Heat the oil in a frying pan. Season the meat, brown for approx. 5 mins. all over, remove, glaze with half of the pomegranate sauce. Place the meat on top of the vegetables. Approx. 20 mins. in the centre of a preheated oven. Carve the meat and serve it with the vegetables, top with the remainder of the sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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