Prep 20 mins
Cook 45 mins
When I first started seeing pomegranates available at the markets this year, I was at a loss for recipes to use them in. As kids we just quartered them and ate them like oranges. I haven't seen them for years until now--and they are everywhere! I am finding more recipes to use them in and this is a good one.
- 2 large pomegranates, quartered
- 1 cup beef broth
- 1⁄2 cup red wine
- 3 tablespoons pomegranate molasses
- 1 bay leaf
- salt & pepper
- 1⁄4 cup yellow mustard seeds, ground
- 1 teaspoon white pepper
- 1 teaspoon black pepper, ground
- 1 1⁄2 teaspoons grated sea salt
- 3 (1 1/2 lb) racks of lamb, frenched
- 1 tablespoon extra virgin olive oil
- I quarter the pomegranates and cut out the white pith. Then it is easy to invert the quarters and get the seeds.
- It is also easy to get the seeds if you do it under running water.
- Set aside 1/2 cup for garnish.
- Puree remaining seeds in a processor.
- Strain into a saucepan, discarding seeds.
- Add broth, wine, molasses and bay leaf, boil until mixture is reduced to 2/3 cup, about 25 minutes, stirring occasionally.
- Season with salt & pepper to taste; set aside.
- For lamb: Preheat oven to 400°F.
- Crush mustard seeds and peppercorns, press into lamb and sprinkle with salt.
- In a skillet heat oil on medium high, add 1 rack of lamb, meat side down, sauté until brown, remove and put on a baking sheet, meat side up.
- Repeat 2 more times.
- Roast lamb 20 minutes for medium rare, or cooked to desired color.
- Cut lamb into chops, place on plates, drizzle with sauce.