Recipes|Featured Main
Rack of Lamb with Pomegranate Sauce
Difficulty Level: Intermediate
-
Prep Time:5 Minutes
-
Cook Time:PT35M30 Minutes
-
Yield:2-4 Servings
Ingredients
- 1 rack of lamb, frenched and trimmed
- 2 ½ tablespoons olive oil
- 1 tablespoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander seeds
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground nutmeg
- 4 tablespoons pomegranate molasses
- ½ cup pomegranate juice
- 1 tablespoon light honey
- 2 tablespoons balsamic glaze
- 1 rack of lamb, frenched and trimmed
- 31.95g olive oil
- 12.78g salt
- 2.13g ground cumin
- 1.07g ground coriander seeds
- 1.07g ground cardamom
- 1.07g ground ginger
- 1.07g ground turmeric
- 1.07g ground nutmeg
- 51.12g pomegranate molasses
- 118.29ml pomegranate juice
- 12.78g light honey
- 25.56g balsamic glaze
Serve a beautifully standing rack of lamb with a deeply flavorful pomegranate sauce.
Preparation
STEP 1
Preheat oven to 400°F
STEP 2
Combine the olive oil with all the dry spices except for the salt, and mix together to create a paste. Rub the spice oil mixture all over the rack, including the underside.
STEP 3
Sear the rack of lamb on the stove top over medium-high heat, 1-2 minutes per side until browned, and set pan aside.
STEP 4
Transfer the rack of lamb to a roasting dish and sprinkle with salt.
STEP 5
Roast in the oven meat side up for 15-20 minutes until internal temperature reaches 125°F.
STEP 6
Remove from the oven and in roasting dish allow to rest loosely covered for 6-8 minutes.
STEP 7
Prepare the pomegranate sauce while the lamb is resting. Combine the juices from the roasting dish into the pan the lamb was seared in, along with the pomegranate molasses, pomegranate juice, honey and balsamic glaze. Bring the mixture to a gentle boil stirring the whole time, until the sauce reaches the desired thickness.
STEP 8
Cut the rack in half and stand with the bones up, cross the bones so the racks intertwine and drizzle the pomegranate sauce all over.