Oct 29, 2012
Crusted with rosemary and garlic, this flavourful rack of lamb is impressive, yet quick and easy enough to make for your next dinner party.
2 racks of lamb, frenched (each rack 1 1/4 to 1 1/2 pounds)
3 tbsp. vegetable oil, for searing
1 1/4 cups bread crumbs
2 garlic cloves, minced
1/4 cup chopped rosemary
2 to 3 tbsp. olive oil
1/4 cup Dijon mustard
Salt and freshly ground black pepper, to taste
Pomegranate seeds, for garnishing (optional)
1 cup pomegranate juice
1/4 cup honey
1/4 cup white balsamic
Preheat oven to 425 degrees F.
Combine bread crumbs, garlic, rosemary and olive oil. Set aside.
Season the lamb with salt and pepper to taste.
Heat large sauté pan over medium high heat. Add vegetable oil. When oil is hot, sear the lamb racks until well browned on both sides, about 4 to 5 minutes per side. Remove from pan and cool slightly. Rub the fat side and underside of the lamb with Dijon mustard. Coat in the bread crumb mixture.
Transfer lamb to baking sheet and roast in oven until reaches an internal temperature of 140 degrees F. for medium rare, about 15 minutes, depending on thickness of meat. Alternatively, cook to your preference of doneness. Let rest for 5 to 10 minutes before slicing. Serve slices with drizzle of Pomegranate Sauce. Garnish with Pomegranate seeds, if desired. Serve 2 to 3 slices per portion, depending on size of rack.
While the lamb is roasting, add pomegranate juice, honey and white balsamic vinegar to a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until liquid is syrup, about 8 to 10 minutes.
Yield: 4 to 6 servings.