Pommegranate Glazed Rack of Lamb with Fennel

• Serves 2

Ingredients

• 1 lamb rack (7-ish bones)
• 1 med/lg fennel bulb, sliced lengthwise, but the smaller way
• 1 bannana shallot, cut in 4 pieces lenghtwise
• 2+1 Tbsp Pommegranate Syrup
• pommegranate seeds
• 1 Tbsp + 1Tsp Fennel Seeds
• 2 tbsp oregano, thyme, rosemary – about 2 sprigs oregano, 1 sprig rosemeary, 1 sprig thyme.
• Sea salt flakes
• Pepper
• olive oil

Directions - Glaze

0. mix 1.5tbsp oil, chopped herbs, 2tbsp fennel, 1/2 tsp salt

Directions - Veggies

0. Oven to 220c
1. toss fennel in olive oil, spread with shallot evenly on bottom of pan
2. drizzle about 1 tsp pommegranate, spread with brush
3. salt, pepper, and 1 tsp fennel seeds
4. toss in oven, while you brown the meat (10-ish minutes)

Directions - Lamb

0. brush with oil, salt & pepper generuosly
1. brown 2 minutes fat side
2. 1+ minutes on the other 2 sides.
3. remove from heat. give it a glazing all around, place over veggies
4. 15 minutes in pan.
5. remove from pan, sprinkle with pomegranate seeds.

Notes

• serve with spiced carrots and yogurt.