Costillar de Cordero con Hinojo y Granada (Rack of Lamb with Fennel and Pomegranate)

HISTORY & INTERESTING FACTS

The history of pomegranates in Spain is closely linked to its cultural heritage, symbolised by the Spanish word for pomegranate, "Granada," which is also the name of one of the country's most iconic cities.

Pomegranates were introduced to Spain by the Moors during their rule from the 8th to the 15th centuries. They valued the fruit for its flavour, health benefits, and symbolic significance.

The city of Granada was named after the pomegranate, reflecting its symbolic meanings of fertility and blessings. The fruit features prominently in the region's heraldry and decor, reflecting its importance in both Moorish and Spanish cultures.

Granada, the last Moorish kingdom in Spain, was reconquered in 1492. It is famous for the Alhambra, a masterpiece of Moorish architecture that incorporates natural motifs, including pomegranates, symbolising the blend of Islamic and Christian influences.

Pomegranates remain integral to Spanish cuisine and culture, appearing in various dishes and symbolising the rich intermingling of cultures that shaped Spain. The city and the fruit both embody Spain's diverse historical legacy.

This delicious dish allows you to recreate some Moorish magic at home.

Bon Profit! Raquel x

Two racks of lamb will provide 2 chops each for 6 people, or 3 chops each for 4 people

INGREDIENTS

For the Marinade:

• 2 tsp oregano, finely chopped
• 1 tsp fennel seeds
• 30g olive oil, plus extra for searing and roasting
• 50g pomegranate molasses
• 2 tsp garlic, finely grated

For the Lamb:

• 2 racks of lamb, trimmed
• Salt and freshly ground black pepper
• 2 fennel bulbs, sliced
• 100g pomegranate seeds
• 1 lime, juice extracted

METHOD

The night before or at least 4 hours before cooking:

Prepare the Marinade:

• In a bowl, mix the oregano, fennel seeds, 30g olive oil, pomegranate molasses, and garlic to create the marinade.

Marinate the Lamb:

• Season the racks of lamb with salt and black pepper. Place them in a suitable dish or resealable bag and pour the marinade over them. Ensure the lamb is well-coated. Cover and refrigerate to marinate for at least 4 hours, preferably overnight.

The day of roasting:

1. Take the marinating lamb out of the fridge 1 hour before commencing cooking.
2. Preheat your oven to 200°C (390°F).
3. Slice the fennel bulbs into thin slices.
4. Remove the lamb from the marinade (reserve the marinade) and pat dry. Heat a large ovenproof pan over medium-high heat with a splash of olive oil. Sear the lamb racks on all sides until golden brown, about 2-3 minutes per side.
5. After searing, turn off the stove and brush the lamb with some of the reserved marinade. Add the sliced fennel to the marinade tray or bag and mix to coat, then scatter the fennel pieces around the lamb in the pan. Transfer the skillet to the preheated oven.
6. Roast the lamb for 15-20 minutes, or until the meat reaches your desired doneness (about 50-55°C for medium-rare on a meat thermometer in the thickest part).
7. Once done, remove the lamb from the oven. Cover in foil and let rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it is juicy and tender.
8. While the lamb is resting, place the roasted fennel back in the oven if needed, to finish cooking or to keep warm. Before serving, mix the roasted fennel with pomegranate seeds, add a drizzle of olive oil, and a splash of lime juice, and season with salt and pepper to taste.
9. Carve the lamb rack into individual chops and lay atop the roasted fennel and pomegranate salad before serving at the table. Optionally, drizzle over a little more pomegranate molasses for an extra hit of flavour.

WINE MATCHING & SERVING SUGGESTION

Lamb and our Shiraz or Tempranilloare a match made in heaven. Either of these wines will pair perfectly with this Morrocan-inspired dish.

You can also serve this lamb alongside some roasted potatoes and some steamed green beans for added veg and substance.