Pomegranate and Fennel Glazed Rack of Lamb
March 24, 2015
- 3 tbsps chopped fresh oregano
- 2 tbsps extra virgin olive oil
- 3 tbsps pomegranate molasses
- 2 tsps pomegranate molasses
- 2 medium fennel bulbs (sliced lengthwise)
- 1 medium yellow onion (sliced lengthwise)
- 2 3lb racks of American lamb (frenched)
- 2 tbsps vegetable oil
- 2 tbsps white wine vinegar
- 1/4 cup pomegranate seeds
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Preheat oven to 425°. Mix oregano, olive oil, 3 Tbsp. pomegranate molasses, and 2 Tbsp. fennel seeds in a small bowl; season oregano mixture with salt and pepper.
Toss fennel, onion, remaining 1 Tbsp. fennel seeds, and remaining 2 tsp. pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
Season lamb with salt and pepper. Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 Tbsp. vegetable oil, second rack of lamb, and remaining oregano mixture.
Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125° for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
Meanwhile, toss vegetables in pan drippings to coat and continue to roast until tender and starting to caramelize, 10–15 minutes. Remove from oven; add vinegar and toss to combine.
Serve lamb over vegetables topped with pomegranate seeds. Enjoy!
Faustini Facts: This recipe is paired with the 2012 Faustini "Due Finali" Cabernet Sauvignon. The blending of the end of two barrels, this wine has Intense black current flavors accompanied by cassis and licorice. New French oak aging adds additional warm spice, vanilla and cedar notes.
(recipe courtesy of the Bon Appetit test kitchen)