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Photo of Spiced pomegranate lamb rack by WW

Spiced pomegranate lamb rack

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Cumin and coriander seed spiced lamb with bursts of freshness sweetness from ruby-like pomegranate seeds.

Ingredients

Butternut pumpkin

500 g, cut into 3cm pieces

Cauliflower

500 g, cut into florets

Zucchini

1 medium, thickly sliced diagonally

Lamb Frenched cutlet or rack, raw

320 g, (Buy 400g or 8 cutlets), fat trimmed

Pomegranate molasses

20 ml, (1 tbs)

Ground cumin

2 tsp

Ground coriander

2 tsp

Baby spinach

120 g

Fresh mint

½ cup(s)

Orange rind

1 tbs, cut into strips

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Place pumpkin, cauliflower, zucchini and lamb in a baking dish. Drizzle with molasses and sprinkle with cumin and coriander.
  2. Bake for 20–25 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before serving.
  3. Add spinach and mint to vegetables and gently toss to combine. Sprinkle lamb with rind and serve with vegetables.

Notes

SERVING SUGGESTION: Pomegranate arils (seeds) if in season. TIP: You can use broccoli florets instead of cauliflower (add to dish in the last 10 minutes of cooking).

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