Recipe Provided By"Cooking With Cocktail Rings"
- 2 medium pomegranates, divided
- 1/4 cup chicken stock
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
Pistachio Crusted Lamb
- 2 racks American Lamb (2 pounds each), trimmed and frenched
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 garlic cloves, minced
- 1/2 cup unsalted shelled pistachios
- 1 tablespoon chopped rosemary
- 3 tablespoons extra-virgin olive oil
For the Pomegranate Glaze: Cut pomegranates in half. Hold the pomegranate halves over a large mixing bowl; hit each with the back of a wooden spoon to release the seeds into the bowl. Place three-quarters of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock; blend.
Strain the pomegranate mixture using a fine mesh strainer into a small saucepan. Heat over medium heat; whisk together with honey, vinegar and sugar. Bring the mixture to a boil; lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.
For the Pistachio Crusted Lamb: Season the American Lamb all over with salt and pepper. Lay the racks in front of you horizontally, bone side up, with bones facing away from you. Make shallow cuts (no deeper than 1/4 inch) through the meat between each bone.
Stand the racks up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle; tie the meat together in a circle. Tie once midway up the outward facing bones, and again below the bones in the meaty portion.
In a food processor, pulse garlic, pistachios and rosemary until finely chopped. Add oil; pulse until a paste forms. Season the paste with salt and pepper; pulse once more.
Coat the racks of lamb all over with pistachio paste; set the lamb in a small roasting pan.
Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack at 450°F until the internal temperature reads 130°F (for medium rare), about 40 minutes. Transfer lamb to a cutting board; let it rest for about 10 minutes, discarding the foil.
To serve: Remove all string; cut the lamb between ribs into chops. Serve with additional pomegranate glaze; garnish with pomegranate seeds.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest