Rack of lamb stuffed with dried figs

Step 1/5

• 1 clove garlic
• 1 sprig rosemary
• 1 sprig thyme
• 4 figs

• cutting board
• knife

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

Step 2/5

• 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

• 1 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

• kitchen twine

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

Step 5/5

• 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.

Enjoy your meal!