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Glazed pomegranate rack of lamb with crunchy cucumber and mint salad with smoky eggplant puree
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Tantalizing pomegranate-glazed rack of lamb with a fresh radish, cucumber, and mint salad by renowned chef Dani Venn.
Ingredients:
  • 1kg Frenched Lamb racks
  • 1 large eggplant or 2 small eggplants
  • 1/2 lemon, juiced and strained
  • Salt flakes, to season
  • 500.00 ml pomegranate juice
  • 112.50 gm sugar
  • 1 lemon, juiced and strained
  • 1 cucumber, thickly sliced and chopped into quarters
  • 1 bunch pink radish, leaves and stalks removed, sliced into thick wedges
  • 10g dill
  • 1/2 bunch fresh mint, leaves roughly torn
  • 9.20 gm olive oil
Instructions:
  • Make the flavorful pomegranate glaze by combining pomegranate juice, sugar, and lemon juice in a saucepan over medium heat. Stir until the sugar is dissolved, then simmer until the mixture thickens into a syrup.
  • Char the eggplants on a gas stovetop burner or barbeque grill until the skin blisters and the flesh softens, turning occasionally. This usually takes about 10-15 minutes. Once the eggplants are blackened all over and completely soft inside, transfer them to a plastic bag, seal it, and let them cool and soften for at least 10 minutes.
  • Preheat your oven to 200C (180C fan forced).
  • In a mixing bowl, mix cucumber, radish, dill, and mint. Just before serving, add lemon juice, olive oil, and sprinkle with salt. Toss well and let it sit.
  • Prepare the eggplant puree by scooping out the inner flesh and placing it in a food processor. Add lemon juice and salt, then process until a slightly chunky puree forms. Taste and adjust the seasoning as needed before setting it aside.
  • Rub the lamb racks generously with olive oil and salt flakes. Sear the lamb in a hot frypan until each side turns golden. Then, transfer the lamb to a baking tray, brush with a generous amount of pomegranate glaze, and bake in the oven for approximately 20 minutes until medium-rare. Once done, brush with more pomegranate glaze and let it rest for 5 minutes before slicing. Serve as individual cutlets or mini roasts.
  • If necessary, warm eggplant puree and pomegranate glaze on stove. Toss salad with dressing.
  • Top the dish with a dollop of eggplant puree, lamb, a drizzle of extra pomegranate glaze, and crunchy salad on the side.

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