Pomegranate And Fennel Glazed Rack Of Lamb Recipes

POMEGRANATE AND FENNEL GLAZED RACK OF LAMB

Steps:

• Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
• Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
• Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
• Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
• Serve lamb over vegetables topped with pomegranate seeds.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
• To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

RACK OF LAMB WITH POMEGRANATE SAUCE

Steps:

• 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.