Lamb racks with pomegranate sauce

Lamb racks with pomegranate sauce

Total: 1 hr 35 min. | Active: 45 min.
lactose-free, gluten-free
Nutritional value / people: 692 kcal
, Fat: 31 g
, Carbohydrate: 52 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pomegranate sauce

1 pomegranate, seeds removed
1 dl orange juice
1 tbsp red wine vinegar
1 dl water
2 tbsp honey
3 juniper berries, crushed


2 red onions, cut into eighths
700 g carrots, quartered lengthwise
700 g baby potatoes
3 tbsp olive oil
1 ½ tsp salt
a little cayenne pepper

Lamb racks

1 tbsp olive oil
3 racks of lamb (each approx. 350 g)
1 tsp salt
a little pepper
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How it's done

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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.


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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