Rack of Lamb with Pomegranate Sauce

Servings 4

Ingredients

1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 cup Dijon mustard
½ cup Panko crumbs
1 rack of lamb, “frenched”, about 8 ribs

Directions

Brush the meat area with mustard. Sprinkle it with rosemary and garlic. Press on the panko crumbs.
Place the lamb in a roasting pan with the ribs curving down. Set aside for 1 hour at room temperature.
Preheat the oven to 450 F degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to rest for 15 minutes, then cut into individual ribs and serve with the Pomegranate Sauce.

Pomegranate Sauce

Ingredients

2 cups of water
1 pomegranate, seeds removed
3 tablespoons honey
1 tablespoon olive oil
2 tablespoons minced shallot
1 garlic clove minced
¼ cup molasses
2 tablespoons chilled unsalted butter, cut into four pieces
Salt and black pepper to taste

Directions

Set aside 2 tablespoons of pomegranate seeds. Place the remaining seeds, honey, and water in a medium saucepan. Bring to a boil, reduce the temperature to a simmer and cook for 45 minutes. Strain the liquid over a bowl and in a colander and press the seeds until most of the flesh is extracted. Discard the seeds. Set the mixture aside.
Heat the oil in the sauté pan over medium heat. Add the shallot and garlic and sauté until tender, about one minute.
Whisk in the broth and molasses. Add seeds.
Increase the heat to high. Boil the sauce until it reduces by half and is syrupy about eight minutes.
Remove the pan from the heat. Whisk the butter into the sauce, one piece at a time, until well blended. Season the sauce to taste with salt and twists of the pepper mill.

Parmesan Rice Cakes

You can cook these patties in the oven with the lamb. Leave them in the oven to finish cooking after you remove the lamb.

Makes 6-8 patties

Ingredients

3 cups cooked rice
3/4 cup bread crumbs
3 eggs
2/3 cup grated Parmesan cheese
1/4 cup onion finely minced
1/2 teaspoon each salt and pepper or to taste
Vegetable oil

Directions

Preheat the oven to 450 F degrees.
Place all the ingredients in a bowl and mix well.
Oil a baking sheet.
Using a 1/4 or 1/3 cup measure, form the mixture into patties and place on the prepared pan.
Bake until brown and crisp about 40 minutes.

Cucumber And Tomato Salad

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 large tomato, diced and drained
1 teaspoon kosher salt
3 tablespoons Greek yogurt
3 tablespoons sour cream
3 tablespoons red onion, minced
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon chopped fresh dill

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Combine yogurt, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and drained tomatoes; toss to coat. Let salad stand for at least 5 minutes before serving, or chill in the refrigerator for several hours.

 


Posted by in Cheese, cucumbers, Dinner, Healthy Italian Cooking, Lamb, pomegrantes, Rice, Sauces, tomatoes