for 4 person

Pomegranate sauce

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

Vegetables

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

Lamb racks

1 tbsp	olive oil
3	rack of lamb (each approx. 350 g)
1 tsp	salt
a little	pepper

How it's done

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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