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We have a pomegranate tree in our backyard and the pomegranates are getting ripe. What would be better than a recipe for a rack of lamb with a pomegranate glaze and trumpet royale mushrooms. The tangy flavor of the pomegranates goes very well with the lamb.
- 2 cups / 500ml pomegranate juice (see Notes)
- 1-4 tbsp sugar (see Notes)
- 1 tbsp butter
- 4 cloves garlic, coarsely chopped
- 1 tsp coarse salt
- ½ tsp dried rosemary
- ¼ tsp dried sage
- ¼ tsp dried thyme
- ¼ tsp freshly ground black pepper
- pinch of tarragon
- 1 tbsp olive oil
Lamb and Mushrooms
- Rack of lamb (7 bone)
- 1 lb / 500g trumpet royale mushrooms (or other flavorful firm-cooking mushrooms like porcini or shiitake mushrooms), cleaned
- 1 shallot, sliced
- 2 tbsp olive oil
- 3 tbsp water
- ¼ cup red wine
- salt and pepper, to taste
- Mix pomegranate juice and sugar in a heavy saucepan.
- Set over high heat and bring to a boil. Reduce until the juice starts to thicken.
- Reduce heat to low, keep cooking until consistency starts to become syrupy and the syrup starts to bubble. Stir in butter. Keep warm.
- Combine garlic, coarse salt, herbs and pepper in a mortar. Crush with pestle into a smooth paste.
- Add olive oil, mix well. Set aside.
Lamb and Mushrooms
- Preheat oven to 450°F / 230°C.
- Cover rack of lamb with the rub.
- Set heavy ovenproof pan over medium to high heat. Add oil and sear rack of lamb on both sides until golden brown, ca. 1-2 minutes per side. Remove from pan, brush all sides with pomegranate glaze until well covered. Set aside.
- Reduce heat. Add shallots to pan, cook for a minute or two. Add water and return rack of lamb to pan, fatty side up.
- Distribute the mushrooms around the lamb.
- Roast in the oven until the lamb has reached an internal temperature of about 135°F / 58°C (for medium-rare), ca. 12-16 minutes.
- Remove pan from oven. Remove rack of lamb and set aside for a few minutes before slicing.
- Set pan with the mushrooms over medium-high heat. Add red wine and reduce.
Adjust seasoning with salt and pepper.
- Slice lamb, serve.
- For juicing the pomegranates, I find it easiest to use my "Spätzle-press". It's a kind of a sturdy potato ricer. Just quarter the pomegranates, put the quarters in the press and squeeze ...
- Adjust the amount of sugar to your taste. My preference is on the less sweet side.
- In the photo, I decorated the plate by brushing on a bit of pomegranate glaze.
- Goes very well with potatoes.
Yields 3-4 servings.
Preparation time ca. 1 hour.
The recipe is loosely inspired by this recipe for pomegranate-glazed rack of lamb.
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