Kikkoman masters 20
Persian Lamb

Treshnish Rack of Lamb Persian-Style with Jewelled Rice

Carla Lamont, Ninth Wave
Serves: 4
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  • LAMB
  • 2 racks of Treshnish lamb, French-trimmed
  • 4 tbsp pomegranate seeds
  • 250g basmati rice
  • 500ml water
  • 1/4 tsp salt
  • 60g barberries (or dried cranberries)
  • 1 tsp butter
  • 1/4 tsp saffron threads
  • Pinch sugar
  • 2 pinches dried rose petals
  • GOLPAR PASTE (A Persian take on pesto)
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp mint, chopped
  • 2 tbsp Asian basil, chopped
  • 1 small garlic clove, minced
  • 1 tbsp pomegranate molasses
  • 1 tsp agave syrup or honey
  • 40g walnuts, chopped
  • 1/2 tsp ground Golpar (hogweed seeds) or ground fennel seeds
  • To taste sea salt and pepper
  • SPINACH BOORANIYEH (A creamy yoghurt and garlic dip)
  • 60g sweet white onion
  • 1 tbsp olive oil
  • 1 garlic clove, thinly sliced
  • 325g fresh spinach
  • 125ml yoghurt
  • 125ml sour cream
  • 1/2 tsp sea salt
  • Pinch of black pepper


  1. LAMB
  2. Preheat oven to 220ºC

  3. If you are using a fatty lamb rack, the fat cap must either be rendered fat down in a frying pan on low until most of the fat is melted off, or trimmed to a suitable thickness
  4. Score the fat lightly in a criss-cross pattern, but without cutting through to the meat
  5. Place the lamb in a roasting tray and spread a generous tablespoon of golpar paste over it
  6. Roast for 15 minutes for rare, or 20 for medium-rare. After 10 minutes, cover with tin foil
  7. Once cooked, leave to rest, covered, in a warm place for 5 to 7 minutes
  9. Rinse rice in cold water then bring to the boil with all the ingredients
  10. Stir, then cover and turn heat to low. Cook for 10 to 12 minutes
  12. Using a pestle and mortar, grind herbs, garlic and walnuts to combine
  13. Add other ingredients and mix. Season to taste
  15. Steam spinach for 3 minutes, allow to cool
  16. fry onions in a dash of olive oil until translucent. Add garlic and cook for a further minute. Cool

  17. Add onions and garlic to yoghurt. Add sea salt and pepper and mix

  18. Squeeze water from spinach and chop, add it to the yoghurt and mix
  19. To serve, carve the lamb to give each person two or three cutlets. Spoon the rice onto warmed plates and arrange the cutlets on top. Garnish with a teaspoon of spinach booraniyeh, golpar mix and a sprinkling of pomegranate seeds and rose petals
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