rack-o-lamb!

Sage Crusted Rack-o-Lamb w/ a Pom Glaze

  • Recipes

  • Dec 11 2011

  • Posted by: Candice

Sage Crusted Rack-o-Lamb w/ a Pom Glaze


Easy? Maybe.. why not try and see for yourself? Rack-0-lamb might be your lucky score to third base. Decadent, simple, yet luxurious. Learn to get more out of life + cook well! xx ck

Serves 4 as an appetizer, 2 as a main course

Ingredients

•   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

Directions

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.


  • http://twitter.com/Stephen_D_Hall Stephen Hall

    Looks good.nnFYI: The link tou00a0www.PastaFits.orgu00a0isn’t working, it’s sending me too http://www.pa so you may have to retype it.

    • http://twitter.com/StilettoChef Candice Kumai

      All fixed thank you!! :)

  • http://twitter.com/Stephen_D_Hall Stephen Hall

    Looks good.

    FYI: The link to www.PastaFits.org isn’t working, it’s sending me too http://www.pa so you may have to retype it.

    • http://twitter.com/CandiceKumai Candice Kumai

      All fixed thank you!! :)

  • oliveoyl

    Just made this tonight and added some zucchini as I had it in the fridge. It was so delicious. Thank you for sharing such a great recipe. Looking forward to trying the rest :)

  • oliveoyl

    Just made this tonight and added some zucchini as I had it in the fridge. It was so delicious. Thank you for sharing such a great recipe. Looking forward to trying the rest :)