|1||rack of lamb (rib bones exposed)|
|50 ml||pomegranate syrup|
|1 tbsp||olive oil|
Preheat the grill. Finely chop garlic, rosemary and thyme. Halve dried figs.
Mix pomegranate syrup, chopped garlic, rosemary and thyme in a small bowl. Season with salt and 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.