Rack of Lamb with Pomegranate Glaze
Jocelyn English
Really like the recipe - the glaze may take extra time to reduce. Recommend bbqing the lamb.
ingredients
- 3 cups pomegranate juice (see Juicing a Pomegranate)
- 1/2 cup sugar
- Leaves from 2–3 sprigs oregano
- 2 cloves garlic, peeled and minced
- 1 8-bone rack of lamb (2 1/2 lbs.), trimmed
- Salt and freshly ground black pepper
directions
- 1
1. Cook pomegranate juice and sugar in a medium saucepan over medium-high heat, stirring constantly, until a thick syrup forms, 20–30 minutes. Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.
- 2
2. Preheat oven to 500°. Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375° and roast 15 minutes per pound (or till interior reaches 125° on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.
- 3
3. Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops, and serve.
Source: Jocelyn English
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