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Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake

Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake
Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains around 47g of protein, 26g of fat, and a total of 697 calories. Head to the store and pick up salt and pepper, grapeseed oil, pomegranate juice concentrate, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes.

Instructions

1
Special equipment: 4 small cast iron pans, 2 to 3 inches wide
2
For the lamb: Preheat the oven to 375 degrees F.
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LambLamb
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OvenOven
3
Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first.
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Salt And PepperSalt And Pepper
LambLamb
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack.
5
Transfer lamb racks to a sheet pan.
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LambLamb
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Frying PanFrying Pan
6
Combine the thyme and rosemary and press an even amount into each seared lamb rack.
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Rack Of LambRack Of Lamb
RosemaryRosemary
ThymeThyme
7
Let sit for a few minutes.
8
Roast the lamb in the oven for 12 to 15 minutes.
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LambLamb
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OvenOven
9
Remove from the oven and let rest for 5 minutes.
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OvenOven
10
Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat.
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Apricot JamApricot Jam
JamJam
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Sauce PanSauce Pan
11
Brush a light coating of jam on each piece of lamb.
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LambLamb
JamJam
1
Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
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RosemaryRosemary
LambLamb
Cooking OilCooking Oil
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Frying PanFrying Pan
2
Deglaze the pan with the chicken stock. Reduce by two-thirds.
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Chicken StockChicken Stock
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Frying PanFrying Pan
3
Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes.
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Pomegranate Juice ConcentratePomegranate Juice Concentrate
Demi GlaceDemi Glace
4
Remove from the heat.
5
Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning.
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SeasoningSeasoning
ButterButter
SauceSauce
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WhiskWhisk
6
Add salt and pepper, if needed.
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Salt And PepperSalt And Pepper
7
For the potato cakes: Preheat the oven to 400 degrees F.
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PotatoPotato
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OvenOven
8
Grate the potatoes and blend with the flour, egg, salt, and pepper.
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PotatoPotato
PepperPepper
All Purpose FlourAll Purpose Flour
SaltSalt
EggEgg
9
Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
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Goat CheeseGoat Cheese
PotatoPotato
PepperPepper
SaltSalt
Cooking OilCooking Oil
10
Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
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PotatoPotato
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OvenOven
11
Turn the pans over to unmold the potato cakes.
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PotatoPotato
1
Heat a saute pan over medium heat and add some oil.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
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Salt And PepperSalt And Pepper
VegetableVegetable
3
To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices.
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MeatMeat
4
Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat.
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Lamb ChopLamb Chop
BoneBone
MeatMeat
5
Serve with a potato cake and sauteed vegetables.
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VegetableVegetable
PotatoPotato
DifficultyExpert
Ready In2 hrs, 5 m.
Servings4
Health Score23
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