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.

GLAZED RACKS OF LAMB

Steps:

• Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.

POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI

Steps:

• Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
• Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
• Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
• Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
• Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
• Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.

ROASTED RACK OF LAMB WITH ROSEMARY-POMEGRANATE SAUCE AND GOAT CHEESE POTATO CAKE

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 ROASTED FENNEL AND GARLIC

Steps:

• Preheat the oven to 400 degrees. Combine 1 teaspoon of olive oil, the minced garlic, fennel seeds, mustard and 1/2 teaspoon of pepper in a small bowl. Rub the mixture over the back of the lamb. Set aside.
• Place the fennel in a large, shallow roasting pan and toss with the sliced garlic, remaining olive oil, chicken broth, 1/2 teaspoon of salt and pepper to taste. Roast, tossing from time to time, for 35 minutes. Place the lamb over the fennel and roast until the lamb is medium-rare, about 30 minutes longer. Let stand for 10 minutes.
• Carve the lamb. Season the fennel with additional salt and pepper to taste. Divide the lamb and the fennel among 4 plates and serve immediately.

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.