Pomegranate and fennel rack of lamb

Recipe

Make a marinade by combining the oregano, fennel seeds, olive oil, pomegranate molasses and garlic. Season racks of lamb with salt and freshly ground black pepper and sear on half of a preheated FORCE or FURNACE BBQ over high heat. Once seared, move the rack over to the other half of the FORCE/FURNACE set to low. Begin to baste the rack with the marinade and cook until the core temperature reaches 50C. Remove from the heat and rest on a cooling rack over a tray, reserving any juice.

Shave fennel bulbs on mandolin to a medium thickness. Toss in a little olive oil. Place the slices of fennel on the teppanyaki plate and cook for approximately 2 minutes or until soft. Remove from the grill and place in a bowl. Add the pomegranate seeds and reserved lamb juice. Season with salt and freshly ground black pepper and a drizzle of freshly-squeezed lime juice.

Carve the lamb rack into chops and serve with the fennel salad.