|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.
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.