Recipe

Middle Eastern Style Crusted Rack Of Lamb Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 11 months, 3 weeks ago This is a wonderful Holiday recipe that will win over those who claim they do not like Lamb. It is colorful and elegant enough for a formal dinner party yet easy enough for an informal get together. At first glance, this recipe may appear to be a ... More Prep:120m Cook:35m Servings:4	Jimrug1
	lamb middleeastern pomegranate

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Ingredients

1 Large Spring Lamb Rack (2 – 2 ½ lbs.) well trimmed, ribs cleaned (ask your butcher to “French” the rack for you)

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Marinade:

1/2 cup extra virgin olive oil

2 cloves Garlic, crushed, finely chopped

1 Tbls fresh Rosemary, finely chopped

1 Tbls fresh Mint, finely chopped

1 Tsp fresh Thyme leaves, finely chopped

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Crust:

1 ½ cups fresh Mint

¼ cup Pistachio nuts (natural) toasted

¼ cup Pine Nuts, toasted

2 Tbls fresh Lemon juice

2 Garlic cloves, crushed

¾ Tsp salt

½ Tsp freshly ground Black Pepper

½ cup Japanese Panko bread crumbs

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Pomegranate-Port Reduction

2 cups red wine

1 cup Ruby Port wine

3 Tbls Pomegranate Molasses

2 Tbls Sugar

2 Tbls chilled Butter, cut into ½ inch cubes.

Salt and fresh ground Black Pepper to taste

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Mint Sprigs and/or Pomegranate Seeds for garnish.

Directions

Lay Lamb rack on a large sheet of plastic cling type wrap. Combine Marinade ingredients and coat Lamb completely. Wrap up in the plastic wrap and refrigerate overnight.

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For the Crust: (1 Day Ahead)

In a processor, combine all the crust ingredients except the Panko Bread crumbs. Pulse until finely chopped but not mushy. Set aside.

Tip: If the mixture is too dry or too mushy, it will not stick well to the Lamb. It should barely clump together when pressed between your fingers. If too dry, mix in a small amount of Olive oil. If to wet, you have to start over ..... ;-)~

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Pomegranate Reduction Sauce: (1 Day Ahead. Don't Add the Butter)

Place the 2 cups of wine and cup of port in a medium saucepan and boil until it’s reduced to one cup. Whisk in the pomegranate molasses and sugar. Whisk in cold butter just before serving and season with salt and pepper to taste.

Note: If made ahead of time, on the day of.... warm sauce and whisk in Butter)

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Lamb:

Preheat Oven to 450 Degrees

Remove Lamb from the fridge 30 – 45 mins before cooking. Scrape or wipe off as much of the marinade as possible.

Heat 2 Tbls Olive Oil in a heavy skillet to almost smoking. Season the lamb with salt and pepper and sear, fat side down, until it’s golden brown. ( about 5 minutes.) Remove from pan. Let cool slightly.

With a paper towel, blot up the excess oil and deglaze the pan with ½ cup of red wine. Reduce to about 2 Tbls. and whisk into the Pomegranate Reduction Sauce.

Spread Mint-Nut mixture evenly over fat side and ends of Lamb. Top with Panko crumbs pressing lightly so they will adhere.

Place Lamb fat side up in a shallow roasting pan fitted with a rack. Roast Lamb until an instant-read thermometer inserted into side registers 120 degress F. for rare/medium rare (about 15 minutes). (If , like me, some of your guests like Lamb a little more rare, pull the rack out at around 115 degrees) 135 degrees after resting will give you a nice medium rare.

Transfer to a work surface and let rest 10 minutes. Cut rack in-between the bones into double or single chops. While cutting be careful not to destroy the crust.

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To Serve:

Drizzle the Pomegranate Reduction Sauce in a “playful pattern” on 4 plates. Fan out the crusted chops on top of the sauce. Drizzle a little of the sauce on top.

Garnish with Mint Sprigs and Pomegranate Seeds.

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Comments

goblue434 11 months, 3 weeks ago said:
Wow Jim, This Does Sound Awsome! Gotta Try This One Real Soon, Love Lamb.

boofie 11 months, 3 weeks ago said:
A beautiful dish that wins ME over, and lamb is my favorite earth-walking meat. Absolutely wonderful.

Boof

lunasea 11 months, 3 weeks ago said:
Oh my goodness, Jim hon. I have no words to say how delightful, delicious and elegant this would be. I love everything about it. Everything. High scores - and count my speechlessness and salivating as a sign of complete adoration.

Uhhh, come on over and make this...okay? Thanks. ;-)~ Vickie

luisascatering 11 months, 3 weeks ago said:
Damn Jim... you really need to get into the private chef business--- this is awesome!

elgab89 11 months, 3 weeks ago said:
OMG! I am simply speechless (this happens almost NEVER! Hahaha) - this is fantastic, fabulous, formidable, fancy, fine food....
High 5!

midgelet 11 months, 3 weeks ago said:
I agree with all above, love it!

juels 11 months, 3 weeks ago said:
What can add to everything that's been said already? My mouth is watering, this is a very, very nicely put together recipe! Never heard of pomegranate molasses. I'll have to look those up.

trigger 11 months, 3 weeks ago said:
Oh my goodness, can we have a drum roll ........and the winner is..Jim
Printing this one wish you had a photo so I could flag it as beautiful.
Flagged as Unique
100 forks

Michael

meals4abby 11 months, 3 weeks ago said:
Holy man...how ever did you come up with such a wonderful, unique recipe like this one?!! UNFREAKINBELIEVABLE...That's about all I can say. LOL!!!!

elgab89 10 months, 1 week ago said:
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THIS RECIPE HAS WON THE FIRST PRIZE
FOR BEST MAIN DISH RECIPE - DECEMBER 2008
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