RECIPE: Spring Lamb & Vegetable with Pomegranate Jus

To match the season Stephen Clarke has gone for a lovely spring lamb, with a pomegranate jus. This is the perfect dish to bring spring into the kitchen. 

Recipe yields 4 guests.


  • 8 Spring lamb chops

  • 2 Spring lamb loin

  • 8 Asparagus spears

  • 16 Snow peas

  • 1 pkt Crunchycombo

  • 100mls (Barkers) Red currant, cranberry and pomegranate cordial

  • 40mls Sherry vinegar

  • 100mls Olive oil

  • 2 large Royal blue potato 

  • 60g Panko crumbs

  • 30g Butter

  • 5g parsley

  • 30 g panko crumbs 

  • Salt / pepper to taste

  • Garnish fennel


To make the green crumb, place the parsley and 30 g of panko crumbs in a food processor and blitz to a fine crumb, Sauté the spring lamb chops and loin, cook until golden brown and to your liking, remove from the pan and allow to rest for approximately 5 minutes.

Peel and slice the royal blue potato into wedges, boil until soft,
When soft remove from boiling water, sauté with panko crumbs and a little butter until golden brown.

To make the dressing add the cordial, sherry vinegar, oil and seasoning to taste.

Prepare the asparagus and blanch with the snow peas in boiling salted water. Dress the vegetables and crunchycombo with the vinaigrette, season with sea salt.

To plate - place the sauté potatoes onto the plate, place the rested spring lamb loin in the green crumb and then slice in half and arrange on the plate with the chops, dress the dish with the beautiful spring greens (asparagus, snow peas and the crunchie combo), garnish with fresh herbs.

Stephen has gone for a Millbrook Estate Shiraz Viognier for it's it's beautiful fruit and berry hints. 

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