Lamb with pomegranate glaze & minted parsnip mash
READY IN 45 minutes SERVES 4 GLUTEN FREE
2 lamb racks, trimmed 2 Tbsp pomegranate molasses 2 Tbsp honey 1 Tbsp wholegrain mustard* 1 tsp peeled and grated fresh ginger ½ tsp garam masala* 1 cup chicken stock* 1 cup red wine 2 tsp cornflour mixed with 1 Tbsp water ½ cup pomegranate seeds, to garnish PARSNIP MASH 4 medium parsnips, peeled and diced 2 medium potatoes, peeled and diced 30g butter or 1 Tbsp olive oil 2-3 Tbsp sour cream 8-10 mint leaves, shredded Sea salt
1 Preheat oven to 185°C. Arrange the lamb racks in a baking paper-lined roasting dish.
2 Mix molasses, honey, mustard, ginger and garam masala. Spread half this glaze over the lamb racks.
3 Roast lamb racks for 18-20 minutes, depending on the size and preferred rareness (for mediumrare, the meat should feel spongy but firm when pressed with the finger in the thickest part). Let rest for at least 5 minutes before slicing into portions.
4 Meanwhile, place remaining glaze in a small saucepan, add the stock and wine and simmer for 5-10 minutes until reduced by half. Thicken to a glossy glaze with the cornflour slurry.
5 Season glaze with cracked pepper and tweak to taste with extra honey if too tangy or extra molasses to sharpen the flavour.
6 For the parsnip mash, simmer the diced parsnip and potatoes in lightly salted water until tender (about 20 minutes). Drain well and mash with butter and sour cream. Stir through the shredded mint and season to taste with sea salt.
7 Drizzle lamb with a little pomegranate glaze, garnish with pomegranate seeds and serve with parsnip mash. Serve remaining glaze on the side.