Rack of lamb stuffed with dried figs
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 679 / Protein 48g / Carbohydr. 36g / Fat 38g
Ingredients (2 servings)
|1||rack of lamb (rib bones exposed)|
|50 ml||pomegranate syrup|
|1 tbsp||olive oil|
kitchen twine, grill, barbecue tongs, brush (optional), cutting board, knife, small bowl
Riesling selected harvest, sweet, 2008
“Selected harvest” wines excel due to their balanced fruity aroma, which is created by the use of fully ripe grapes and the sorting out of unripe berries. The aromatic lamb goes very well with the special character of the wine and the sweet figs.
Preheat the grill. Finely chop garlic, rosemary and thyme. Halve dried figs.
cutting board, knife
1 clove garlic / 1 sprig rosemary / 1 sprig thyme / 4 figs
Mix pomegranate syrup, chopped garlic, rosemary and thyme in a small bowl. Season with salt and pepper.
50 ml pomegranate syrup / salt / pepper
Brush the lamb rack with the syrup, bone side down. Place the figs on top. Lightly season with salt and pepper and drizzle olive oil on top.
1 rack of lamb / 1 tbsp olive oil
Tie up the rack so that the bones are facing upwards and it forms a firm sack.
Grill the tied lamb rack for approx. 8 – 10 min. turning occasionally for even browning until it is cooked medium. Leave to rest for at least 5 min. Serve with boiled potatoes or a fresh summer salad.
grill, barbecue tongs