Rack of Lamb With Pomegranate Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement