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When the season turns fresh and bright, it’s time for something that celebrates flavour and simplicity. New Zealand Spring Lamb has a delicate texture and clean, naturally grass fed taste, the perfect canvas for a ruby red pomegranate glaze that’s equal parts sweet, tart, and irresistible. Add a scatter of juicy pomegranate arils, and you’ve got a show-stopping centerpiece that feels gourmet but totally doable for a celebration or cozy night in.

Prep 20 mins Cook 25-30 mins Serves 4 Cut Rack
A perfectly roasted rack of lamb with herbs, plated on a rustic wooden table.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

For the Lamb:
1 Rack of Frenched New Zealand Spring Lamb®
2 tbsp olive oil
2 tsp fresh rosemary, finely chopped
2 tsp fresh thyme leaves
3 cloves garlic, minced
Salt and freshly cracked black pepper, to taste

For the Pomegranate Glaze:
1 cup pomegranate juice
2 tbsp honey
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)
Salt, to taste

For Garnish:
½ cup fresh pomegranate arils

Directions

Prepare the Lamb

  1. Preheat oven to 425°F (220°C).
  2. Pat the rack of lamb dry with paper towels.
  3. In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
  4. Rub the herb mixture all over the lamb. Let it marinate for 15–30 minutes at room temperature if possible.

Sear the Lamb

  1. Heat a large oven-safe skillet over medium-high heat.
  2. Add a little olive oil and sear the lamb 2–3 minutes per side, until browned on all sides.
  3. Transfer the skillet to the preheated oven and roast for 15–20 minutes for medium- rare (internal temp ~130°F / 54°C).
  4. Remove from oven and let rest loosely covered for 10 minutes before slicing.

Make the Pomegranate Glaze

  1. While the lamb roasts, combine pomegranate juice, honey, balsamic vinegar, and Dijon mustard in a small saucepan.
  2. Bring to a simmer over medium heat and cook for about 10–12 minutes, until the mixture reduces by half.
  3. If you want a thicker glaze, stir in the cornstarch slurry and simmer 1–2 more minutes.
  4. Season with a pinch of salt.

Glaze and Serve

  1. Brush the pomegranate glaze over the roasted rack of lamb before slicing.
  2. Slice between the ribs into individual chops.
  3. Drizzle a little extra glaze over the top, then sprinkle with fresh pomegranate arils for brightness and crunch.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

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