Rack of Lamb with Pomegranate Sauce

Rack of Lamb with Pomegranate Sauce

As promised, this gorgeous Rack of Lamb with Pomegranate Sauce is made using ingredients from “The Founders Box” which I received to do an unboxing post for The Taste Box a few weeks ago. The Founders Box included ground coffee, herbs de Provence, organic extra virgin olive oil and pomegranate molasses. This succulent and flavourful rack of lamb gets a dose of three of the quality ingredients that came with The Founders Box.

The herbs de Provence is used to flavour the mustard rub that’s slathered onto the lamb rack prior to applying the panko coating. It imparts a wonderful herbal note that’s fantastic with the mustard and lamb. The extra virgin olive oil is used in both the mustard rub and drizzled into the panko bread crumbs for flavour and to help browning.

The third and last ingredient used in this recipe is the pomegranate molasses and its boldness is fantastic with a stronger meat like lamb. It’s the finishing touch to a reduction of broth and port, giving a slightly tart and bitter note that blends amazingly with the sweetness from  apricot jam and hint of fresh rosemary.

Recipe source for Rack of Lamb with Pomegranate Sauce:  Compelled To Cook

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.

      Pomegranate Balsamic Beets

      Pomegranate Balsamic Beets

      Don’t let your sides be secondary!  Great sides like these Pomegranate Balsamic Beets can shine up against a fabulous entree and elevate the whole meal when the main is just a little less than perfect.  Sides are those dishes you want everyone to be thinking “maybe I’ll have just a little more of that” when contemplating seconds. It’s hard not to want just a little more of this or that, even though you know you’re getting full but the sensation hasn’t hit quite yet.  We’ve all been there indeed.

      These beautiful Pomegranate Balsamic Beets are stunning on the table with their vibrant glossy colour.  They also provide a little zing to your meal almost helping to clear the palette some. In this recipe I have used Pomegranate Balsamic Vinegar which was given to me by a friend and co-worker.  It was not my birthday or any other special occasion, just a lovely lady who thought of me when she was out and about.  I was touched at the gesture and thrilled with the gift…….because I’m a foodie of course.  With this little bottle of vinegar also came an orange olive oil……creation yet to come!!

      I love this recipe because it’s slightly sweet, tangy and has just a hint of rosemary which adds in a subtle earthy note.  A lovely side to adorn your table.  Enjoy!

      Recipe Source:  Compelled To Cook

       

      Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
      Pomegranate Balsamic Beets
      Print Recipe
      Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
        Servings Prep Time
        8 people 10 minutes
        Cook Time Passive Time
        60 minutes 20 minutes
        Servings Prep Time
        8 people 10 minutes
        Cook Time Passive Time
        60 minutes 20 minutes
        Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
        Pomegranate Balsamic Beets
        Print Recipe
        Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
          Servings Prep Time
          8 people 10 minutes
          Cook Time Passive Time
          60 minutes 20 minutes
          Servings Prep Time
          8 people 10 minutes
          Cook Time Passive Time
          60 minutes 20 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
          2. While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
          3. When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
          Recipe Notes

          In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required.  If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely.  To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half.  Place chunks in a bowl of cold water.  Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away.  Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.