Lamb with Coffee and Pomegranate Sauce

Cook Time 20 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil
2 x 200g lamb backstraps 
½ red onion, sliced
1 sprig rosemary
80ml pomegranate molasses 
¾ cup chicken stock
30ml espresso coffee
40g cold butter, cubed
Salt and pepper
1 pomegranate, cut in half and seeds reserved
Hummus, brought to room temperature 
2 handfuls baby spinach leaves, wilted

Ensure the meat is at room temperature before cooking.

Method

Remove the lamb from the fridge 30 minutes before cooking. Heat a large pan. Drizzle oil over the lamb and season with salt and pepper. Flash fry meat on each side for 4 minutes. Remove from the pan and rest for 4-5 minutes. 

To make the sauce, add the onion to the pan with the meat juices and fry until they begin to caramelise. Add the rosemary followed by the molasses and bring to the boil then deglaze with chicken stock. Once it has reduced by 1/3, slowly whisk in the butter until a glossy sauce forms. Add the coffee, stir to combine, then turn off the heat.

To serve, place two generous dollops of hummus on each plate and top with spinach. Slice the lamb and present on top of the spinach. Top with a drizzle of the sauce and fresh pomegranate seeds.