Pomegranate Glazed Rack of Lamb: A Savory Delight

Rack of Lamb With Pomegranate Sauce Recipe

Overview:

🕒 Cook Time: 45 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour and 5 minutes
🍽️ Servings: 6

Description:

When pomegranates flood the markets, it’s a culinary adventure waiting to happen! This recipe transforms succulent racks of lamb into a masterpiece by pairing them with a luscious pomegranate sauce. It’s a tantalizing fusion of savory and sweet that’s sure to impress your taste buds. Whether you’re a seasoned cook or just starting out, this dish is a delightful journey into the world of vibrant flavors.

Ingredients:

• 2 pomegranates
• 1 cup beef broth
• 1/2 cup red wine
• 3 tablespoons pomegranate molasses
• 1 bay leaf
• 3 racks of lamb
• 1 tablespoon yellow mustard seeds
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil

Instructions:

1. Prepare Pomegranates:

   • Quarter the pomegranates and remove the white pith.
   • Invert the quarters to release the seeds.
   • Alternatively, extract seeds under running water for easy removal.
   • Set aside 1/2 cup of seeds for garnish.
   • Puree the remaining seeds in a food processor.
   • Strain the puree into a saucepan, discarding the seeds.

2. Make Pomegranate Sauce:

   • To the strained pomegranate puree, add beef broth, red wine, pomegranate molasses, and a bay leaf.
   • Boil the mixture until it reduces to about 2/3 cup, stirring occasionally. This typically takes around 25 minutes.
   • Season the sauce with salt and pepper to taste, then set it aside.

3. Prepare Lamb:

   • Preheat your oven to 400°F (200°C).
   • Crush the mustard seeds and peppercorns together.
   • Press the crushed mixture onto the surface of the racks of lamb.
   • Sprinkle the lamb generously with sea salt.

4. Cook Lamb:

   • Heat olive oil in a skillet over medium-high heat.
   • Sear each rack of lamb, meat side down, until nicely browned.
   • Transfer the seared lamb racks onto a baking sheet, meat side up.
   • Repeat the process for the remaining racks of lamb.
   • Roast the lamb in the preheated oven for approximately 20 minutes for a medium-rare doneness, or adjust cooking time according to your preference.

5. Serve:

   • Once the lamb is cooked to your desired doneness, remove it from the oven.
   • Cut the lamb into chops and arrange them on serving plates.
   • Drizzle the luscious pomegranate sauce over the lamb chops.
   • Garnish with the reserved pomegranate seeds.
   • Serve immediately and enjoy the burst of flavors!

Nutritional Information (Per Serving):

• Calories: 1292.4
• Fat: 111.3g
• Saturated Fat: 54.9g
• Cholesterol: 275.9mg
• Sodium: 816.1mg
• Carbohydrates: 13.3g
• Fiber: 1.6g
• Sugar: 10g
• Protein: 53.6g

Keywords:

Tropical Fruits, Fruit, Meat, Kosher, Oven, Stove Top, < 4 Hours