Lamb with pomegranate

Serves: 4 | Preparation Time: 30 min


  • 0.5 Cup verjuice
  • 0.5 Cup extra virgin olive oil
  • 1 Unit lemon, sliced
  • 1 Tablespoon (Metric) pomegranate seeds
  • 1 Unit sprig of rosemary
  • 1 Pinch pepper
  • 200 Gram barossa milk fed lamb loins (x2)
  • 1 Teaspoon (Metric) butter
  • 0.5 Bunch silverbeet, cleaned and removed from stem
  • 1 Tablespoon (Metric) preserved lemon, pith removed, sliced thin and soaked in verjuice


Mix together verjuice, olive oil, lemon, pomegranate, rosemary and pepper. Season lamb with salt and pepper.Place butter and oil in a hot pan. Sear lamb on both sides and cook to liking (approx 3 minutes each side). Remove lamb from pan and put in bath to rest. Whilst lamb is resting, add olive oil to the same pan and toss in silverbeet. Toss until silverbeet has started to wilt add preserved lemon and a little verjuice. Once silverbeet is wilted place on plate. Top with sliced lamb and drizzle with bath ingredients.