Sage Crusted Rack-of-Lamb with Pom Glaze
Decadent, simple, yet luxurious.
Serves 4 as an appetizer, 2 as a main course
• 3 cups 100% pomegranate juice
• 1/2 cup panko bread crumbs
• 2 tablespoons finely chopped fresh sage or 3 teaspoons dried
• 3/4 teaspoons sea salt
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons Dijon mustard
• One 6-8 bone rack of lamb, Frenched
1- Preheat oven to 450°F.
2- Heat the pomegranate juice in a small saucepan over medium-high heat until it comes to gentle boil. Reduce the heat to medium and simmer until the juice is reduced to 3/4 cup, and has the consistency of maple syrup, about 30 minutes. Cool to room temperature.
3- Toss the panko with sage and 1/4 teaspoons salt together on a rimmed baking sheet. Drizzle 1 1/2 teaspoons of the olive oil over the mixture and rub it between your palms to incorporate into the breadcrumbs. Set aside.
4- Rub the entire rack of lamb with the remaining 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet (cast iron works great!) oven high heat.
5- Place the rack of lamb rounded-side down in the pan and cook until browned, 2-3 minutes. Turn over and brown for 2-3 minutes on the second side. Use tongs to transfer the lamb to a cutting board.
6- Using a pastry brush, dab the mustard all over the browned lamb. Press both side of the lamb in the seasoned panko, making sure to cover the entire surface in an even layer or bread crumbs. Wrap a sheet of foil over the tips of the bones (so they don’t burn) and place the rack back in the skillet, bone-side down. Place the skillet in the oven and roast the lamb for 12 to 14 minutes for medium. Let the lamb rest for 10 minutes before using a sharp knife to separate the rack into individual chops. Arrange on a plate and drizzle with the pomegranate reduction.