ROASTED RACK OF LAMB WITH ROSEMARY-POMEGRANATE SAUCE AND GOAT CHEESE POTATO CAKE
Provided by Robert Irvine : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the lamb: Preheat the oven to 375 degrees F.
- Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
- Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
- Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
- Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
- For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
- Deglaze the pan with the chicken stock. Reduce by two-thirds.
- Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
- Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
- For the potato cakes: Preheat the oven to 400 degrees F.
- Grate the potatoes and blend with the flour, egg, salt, and pepper.
- Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
- Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
- Turn the pans over to unmold the potato cakes.
- For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
- To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.
RACK OF LAMB WITH POMEGRANATE SAUCE
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.
Provided by chia2160
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1292.4, Fat 111.3, SaturatedFat 54.9, Cholesterol 275.9, Sodium 816.1, Carbohydrate 13.3, Fiber 1.6, Sugar 10, Protein 53.6
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.
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