Herbed Rack of Lamb with Rosemary and Pomegranate Sauce

Considering how expensive a rack of lamb is, save this recipe for someone you really really like ;)

Herbed Rack of Lamb with Rosemary and Pomegranate Sauce

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yield: 4 servings 

INGREDIENTS

• 1 (8 bone) rack of lamb

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Herbed Crust

• Handful chopped parsley 

• 3 sprigs chopped rosemary

• 2 tablespoons chopped fresh thyme 

• 1 tablespoon breadcrumbs

• 1 tablespoon grated parmesan cheese

• 1 minced garlic clove

• 2 tablespoons grainy mustard

• 1 tablespoon of olive oil

For the Rosemary Pomegranate Sauce

• Leftover fat trimmings from rack of lamb

• Splash oil

• 1 shallot, minced

• 1 clove garlic, minced

• ¾ cup chicken stock

• 1 cup pomegranate juice

• 1/3 cup red wine

• 1 tablespoon butter

• 1 teaspoon honey

• 1 sprig rosemary

• Salt and pepper to taste

DIRECTIONS

Preheat oven to 375 F. 

Trim excess fat off of the rack of lamb. Place the trimmings in a medium sized sauté pan and cook over medium heat with a splash of oil. Cook for 10 minutes and then discard the cooked trimmings. Add shallots and garlic and sauté for 2 minutes until fragrant. Add chicken stock, pomegranate juice, and red wine and rosemary. Simmer over medium high heat until reduced by ¾, stirring often. Turn burner down to low and stir in butter, honey, salt and pepper. Keep warm and remove rosemary sprig when ready to serve. 

In a medium sized bowl combine all ingredients for the crust. Season the lamb with salt and pepper. Heat 1 tablespoon of olive oil in a large heavy ovenproof skillet over high heat. Sear the lamb on all sides until lightly browned (1-2 minutes per side). Cover all bones with aluminum foil to prevent them from burning and then place the skillet in the oven for 10 minutes. The rack of lamb should be placed bone side down when in the oven. Remove from oven, and then pat the crust onto the meaty side of the rack, gently pressing to adhere. Return to the oven until lamb reaches an internal temperature of 130 F for medium rare (approximately 5-10 minutes), remove and let rest for 5 minutes before slicing. Drizzle sauce over top and serve.