What's better than a rich, comforting roasted rack of lamb? This recipe from Chef Britny features a pomegranate sauce and enough lamb to serve four. If you have a larger gathering, simply double the recipe. Chef Britny enjoys serving this dish with roasted fingerling potatoes and braised kale. Add a sprinkle of fresh pomegranate seeds along with toasted pistachios for an impressive textural garnish.
FOR THE LAMB:
Preheat the oven to 375 degrees. In a small bowl, combine the mustard, garlic, and rosemary. Rub lamb on both sides with salt, pepper and 2 tablespoons of olive oil, then rub in the mustard mixture. In a large, heavy-bottom, ovenproof skillet, heat the remaining two tablespoons of olive oil over medium-high heat. Brown the racks on both sides, 2 minutes per side. Place the skillet in the heated oven and roast until the internal temperature reaches 125 degrees, about 6 - 8 minutes. Remove from the oven and place lamb racks on a cutting board and let rest for 5 - 10 minutes. Then slice each rack into individual chops, cutting between the bones. Split the chops between four plates, drizzle with pomegranate sauce and serve. For the sauce, heat the oil in a medium saute pan over medium heat. Add the shallot and garlic and saute until fragrant and tender, about one minute. Whisk in the broth and the pomegranate molasses. Increase the heat to high. Boil the sauce until it reduces by half and is syrupy, about eight minutes. Remove the skillet from the heat. Whisk the butter into the sauce, one piece at a time, until well blended. Season the sauce to taste with salt and pepper.