Recipes|Featured Main
Rack of Lamb with Pomegranate Sauce
Difficulty Level: Intermediate
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Prep Time:1 Hour
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Cook Time:PT1H30M30 Minutes
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Yield:2-4 Servings
Ingredients
- ½ cup pomegranate molasses
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon minced fresh mint
- 1 teaspoon minced fresh rosemary
- 1 tablespoon honey
- ¼ teaspoon salt and pepper
- 1 rack of lamb, frenched and trimmed
- 4 tablespoons pomegranate arils (seeds), for garnish
- 118.29ml pomegranate molasses
- 59.15ml olive oil
- 25.56g lemon juice
- 2 cloves garlic, minced
- 4.26g minced fresh mint
- 4.26g minced fresh rosemary
- 12.78g honey
- 1.07g salt and pepper
- 1 rack of lamb, frenched and trimmed
- 51.12g pomegranate arils (seeds), for garnish
Serve a beautifully standing rack of lamb with a deeply flavorful pomegranate sauce.
Preparation
STEP 1
Combine pomegranate molasses, olive oil, lemon juice, minced garlic, mint, rosemary, and honey for marinade. Season rack of lamb well with salt and pepper then coat in marinade. Leave at room temperature to marinate for 1 hour.
STEP 2
Preheat oven to 400°F.
STEP 3
Heat an oven safe skillet over medium high heat. Lightly coat with oil. Remove rack of lamb from marinade and sear fat side down until crust forms. Flip and repeat on the other side.
STEP 4
Pour remaining marinade into the pan over lamb and transfer to oven. Cook for about 20 minutes or until internal temperature reads 125°F (medium rare) with a meat thermometer.
STEP 5
Let lamb rest for 10 minutes before slicing. Serve with remaining pan juices and pomegranate arils.