Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rack of Lamb With Pomegranate Sauce Recipe
    Lost? Site Map

    Rack of Lamb With Pomegranate Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    chia's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    sauce

    Directions:

    1. 1
      I quarter the pomegranates and cut out the white pith. Then it is easy to invert the quarters and get the seeds.
    2. 2
      It is also easy to get the seeds if you do it under running water.
    3. 3
      Set aside 1/2 cup for garnish.
    4. 4
      Puree remaining seeds in a processor.
    5. 5
      Strain into a saucepan, discarding seeds.
    6. 6
      Add broth, wine, molasses and bay leaf, boil until mixture is reduced to 2/3 cup, about 25 minutes, stirring occasionally.
    7. 7
      Season with salt & pepper to taste; set aside.
    8. 8
      For lamb: Preheat oven to 400°F.
    9. 9
      Crush mustard seeds and peppercorns, press into lamb and sprinkle with salt.
    10. 10
      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.
    11. 11
      Repeat 2 more times.
    12. 12
      Roast lamb 20 minutes for medium rare, or cooked to desired color.
    13. 13
      Cut lamb into chops, place on plates, drizzle with sauce.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rack of Lamb With Pomegranate Sauce

    Serving Size: 1 (503 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1292.4
     
    Calories from Fat 1001
    77%
    Total Fat 111.3 g
    171%
    Saturated Fat 54.8 g
    274%
    Cholesterol 275.9 mg
    91%
    Sodium 816.1 mg
    34%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.9 g
    39%
    Protein 53.6 g
    107%

    The following items or measurements are not included:

    pomegranate molasses

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites