Rack of lamb stuffed with dried figs

Based on 26 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
rack of lamb (rib bones exposed)
figs (dried)
50 ml pomegranate syrup
1 clove garlic
1 sprig rosemary
1 sprig thyme
1 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • small bowl
  • brush
  • kitchen twine
  • grill
  • barbecue tongs

Nutrition per serving

Cal
679
Protein
48 g
Fat
38 g
Carb
36 g
  • Step 1/5

    Preheat the grill. Finely chop garlic, rosemary and thyme. Halve dried figs.
    • 1 clove garlic
    • 1 sprig rosemary
    • 1 sprig thyme
    • figs
    • cutting board
    • knife

    Preheat the grill. Finely chop garlic, rosemary and thyme. Halve dried figs.

  • Step 2/5

    Mix pomegranate syrup, chopped garlic, rosemary and thyme in a small bowl. Season with salt and pepper.
    • 50 ml pomegranate syrup
    • salt
    • pepper
    • small bowl

    Mix pomegranate syrup, chopped garlic, rosemary and thyme in a small bowl. Season with salt and pepper.

  • Step 3/5

    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.
    • rack of lamb
    • 1 tbsp olive oil
    • brush

    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.

  • Step 4/5

    Tie up the rack so that the bones are facing upwards and it forms a firm sack.
    • kitchen twine

    Tie up the rack so that the bones are facing upwards and it forms a firm sack.

  • Step 5/5

    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

    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.