Julie Le Clerc: Mini lamb roasts with pomegranate and mint

Mini lamb roasts with pomegranate and mint. Picture / Carolyn Robertson

* Serves 4

2 lamb rumps (350g each)
2 Tbs pomegranate molasses (available from delis)
1 Tbs olive oil
sea salt and freshly ground black pepper
1 pomegranate
2 Tbs chopped fresh mint

1. Place rumps in a ceramic dish. Drizzle with pomegranate molasses and oil and marinate in a cool place for 1 hour. Preheat oven to 220C.

2. Season lamb rumps with salt and pepper and transfer to an oven pan lined with non-stick baking paper. Roast for 15 minutes then remove to rest for 10 minutes keep meat warm under a tent of foil.

3. Meanwhile, halve the pomegranate. Remove the seeds and combine them with the chopped fresh mint. Slice lamb and serve scattered with the pomegranate seeds and mint.

4. I suggest jersey benne potatoes and steamed green beans as good vegetable accompaniments.