Barbecue lamb racks with pomegranate and quince glaze
These deliciously tender barbecue lamb racks with pomegranate and quince glaze are a recipe that's sophisticated enough to serve at Christmas but won't take you hours to make
- 2 tbsp pomegranate molasses (see recipe tip)
- 2 tbsp quince jelly or paste (see recipe tip)
- 1 tsp sumac
- 2 tsp chopped rosemary
- 4 trimmed lamb racks (about 300-350g each)
- 1 pomegranate, quartered, seeds reserved
- Combine the molasses, quince paste, sumac and rosemary then warm through to melt. Brush half the glaze over the lamb racks and let marinate for 30 minutes. Don’t put any marinade over the bones as they will burn and blacken when cooking.
- Pre-heat the barbecue to medium. Place the lamb racks in the centre of the grill, reduce the heat on the centre burner to very low and cook with the hood down for 15-20 minutes, depending on how you like your lamb cooked. (If you don’t have a hood on your barbecue, see tip below.)
- Remove the lamb from the barbecue and rest for 5 minutes before slicing into cutlets. Mix the remaining glaze with the pomegranate seeds and pour over the sliced meat.