We will be posting an amazing recipe each Friday in our ‘Festive Flavours’ series for the next four weeks. Congratulations go to Belal E. this week, who is a courier on the Just Eat network, for submitting his delicious recipe for ‘Herb-Crusted Rack of Lamb with Pomegranate Glaze’.

Belal says ‘I chose this recipe because it feels special and festive, with the lamb and pomegranate glaze making it perfect for Christmas. The flavors are rich, and the dish looks beautiful on the table, which is great for the holiday season. This feels like the perfect treat to share with loved ones. It’s not too complicated to make, but it feels very fancy’.

Ingredients

For the Lamb

• 2 racks of lamb (about 8 ribs each)
• 3 tbsp olive oil
• Salt and pepper to taste For the Herb Crust
• 1 cup fresh breadcrumbs
• 1/2 cup parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Dijon mustard

For the Pomegranate Glaze

• 1 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar

For the Side (optional)

• Roasted root vegetables (carrots, parsnips, and sweet potatoes)

Method

1. Prepare the Lamb: Preheat your oven to 200°C (400°F). Season the lamb racks with salt and pepper. Heat olive oil in a large pan and sear the lamb on all sides until golden brown.
2. Make the Herb Crust: Mix breadcrumbs, parsley, mint, garlic, and olive oil. Set aside.
3. Coat the Lamb: Brush the seared lamb with Dijon mustard. Press the herb crust onto the lamb to coat evenly.
4. Bake: Place the lamb on a baking sheet and roast for 15–20 minutes (for medium-rare) or longer if preferred.
5. Make the Pomegranate Glaze: While the lamb is roasting, simmer pomegranate juice, honey, and balsamic vinegar in a small pan until reduced by half and syrupy.
6. Assemble: Drizzle the pomegranate glaze over the lamb and roasted vegetables before serving.