Rack of Lamb with Pomegranate Sauce

by | Dec 27, 2017 | LAMB | 0 comments


Rack of Lamb with Pomegranate Sauce
Print Recipe
    Servings Prep Time
    2-3 people 30 minutes
    Cook Time Passive Time
    25 minutes 10 minutes
    Servings Prep Time
    2-3 people 30 minutes
    Cook Time Passive Time
    25 minutes 10 minutes
    Rack of Lamb with Pomegranate Sauce
    Print Recipe
      Servings Prep Time
      2-3 people 30 minutes
      Cook Time Passive Time
      25 minutes 10 minutes
      Servings Prep Time
      2-3 people 30 minutes
      Cook Time Passive Time
      25 minutes 10 minutes
      Ingredients
      Lamb
      Pomegranate Sauce
      Servings: people
      Instructions
      Lamb
      1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
      2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
      3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
      4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
      Sauce
      1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
      Recipe Notes

      Sauce can be made a day ahead and gently rewarmed for serving.

      Braised Boneless Short Ribs

      by | May 24, 2016 | BEEF | 0 comments

      Braised Boneless Short Ribs
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        40 minutes 150 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        40 minutes 150 minutes
        Braised Boneless Short Ribs
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          40 minutes 150 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          40 minutes 150 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
          2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
          3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
          4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
          Recipe Notes

          Recipe Source:  Compelled To Cook