Lamb Rack with Pomegranate

Ingredients

• 1 lamb rack (with long ribs about 800 g, split into two halves by the butcher, without spine)
• 1 tsp rosemary needles
• 4 tbsp oil
• Salt
• pepper (ground)
• 100 ml dry white wine
• 1 Pomegranate
• dandelion

Instructions

1. 1.

   Remove the skin from the meat and cleanly trim the ribs, then rub with pepper.

2. 2.

   Sear the rack in hot oil in a roasting pan all around, season with salt, and roast in a preheated oven at 200°C for about 15 minutes. Remove the finished lamb rack, cover with foil, and let rest briefly.

3. 3.

   Deglaze the pan with white wine, reduce slightly, and season with salt and pepper.

4. 4.

   Break open the pomegranate and remove the seeds.

5. 5.

   Slice the meat between the ribs into rounds, arrange on a plate with the pan sauce, sprinkle with pomegranate seeds, and serve with a touch of dandelion.