Serves 4-6
Main Dish

Ingredients

Moorish Spiced Rack of Lamb with Parsley & Pomegranate Salad

For the Lamb:

  • 2 racks of lamb, 1 ½, pounds, bones frenched (you can ask your butcher to this for you,
  • pomegranate molasses, 6, tablespoons,,mymoune-pomegranate-molasses
  • fine bread crumbs, 2, tablespoons,,
  • bittersweet smoked paprika, 3, teaspoons,,bittersweet-spanish-smoked-paprika
  • fennel seeds, 1, teaspoon,cracked,cracked-roasted-fennel-seeds
  • cumin seeds, 1, tablespoon,crushed,whole-cumin-seeds
  • salt, 1 ½, teaspoon,,
  • freshly ground black pepper, 1, teaspoon,,medium-grain-black-pepper

 

For the Salad:

  • flat leaf parsley leaves, 1, cup, packed - picked from stems,
  • pomegranate seeds, ½, cup,,
  • small shallot, 1,,thinly sliced,
  • extra virgin olive oil, 2, tablespoons,,sindyanna-of-galilee-coratina-extra-virgin-olive-oil
  • lemon juice, 2, tablespoons, fresh,
  • crushed sumac, 1, teaspoon,,crushed-sumac
  • salt and pepper,, to taste,

 

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Moorish Spiced Rack of Lamb with Parsley & Pomegranate Salad

Pomegranate molasses is our secret ingredient,adding subtle tart sweetness to the crust and acting as the glue adhering the breadcrumb mixture to the lamb. Wonderfully spiced and perfectly cooked, this rack of lamb will have your guests begging for seconds.
Written By Megan Fawn Schlow | Mar 30, 2021

Ingredients

Moorish Spiced Rack of Lamb with Parsley & Pomegranate Salad

For the Lamb:

  • 2 racks of lamb, 1 ½, pounds, bones frenched (you can ask your butcher to this for you,
  • pomegranate molasses, 6, tablespoons,,mymoune-pomegranate-molasses
  • fine bread crumbs, 2, tablespoons,,
  • bittersweet smoked paprika, 3, teaspoons,,bittersweet-spanish-smoked-paprika
  • fennel seeds, 1, teaspoon,cracked,cracked-roasted-fennel-seeds
  • cumin seeds, 1, tablespoon,crushed,whole-cumin-seeds
  • salt, 1 ½, teaspoon,,
  • freshly ground black pepper, 1, teaspoon,,medium-grain-black-pepper

 

For the Salad:

  • flat leaf parsley leaves, 1, cup, packed - picked from stems,
  • pomegranate seeds, ½, cup,,
  • small shallot, 1,,thinly sliced,
  • extra virgin olive oil, 2, tablespoons,,sindyanna-of-galilee-coratina-extra-virgin-olive-oil
  • lemon juice, 2, tablespoons, fresh,
  • crushed sumac, 1, teaspoon,,crushed-sumac
  • salt and pepper,, to taste,

 

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  1. Place the racks of lamb on a baking sheet and let come to room temperature.
  2. In a bowl stir together the pomegranate molasses, bread crumbs, paprika, fennel, cumin, salt and pepper.
  3. Divide the spice mixture in half. Cover each rack of lamb with the mixture and slide into the oven. Roast for 20 minutes for medium or until an instant read thermometer reads 145-150 degrees F.
  4. Remove the lamb from the oven and let rest for 15 minutes before carving.
  5. Add the parsley, pomegranate seeds, sliced shallot, olive oil, lemon juice and sumac to a bowl. Toss and season to taste with salt and pepper. Serve the salad alongside the lamb.