Saturday, April 4, 2015

POMEGRANATE AND FENNEL GLAZED RACKS OF LAMB FOR FAMILY PARTY AT LAKE CHELAN                                                                                       by CHEF DAN:
Serves 8
3 tablespoons Herbs de Provence
2 tablespoons olive oil
3 tablespoons pomegranate molasses plus 3 teaspoons, directions to follow
3 tablespoons fennel seeds
2 fennel bulbs, sliced lengthwise
1 shallot, thinly sliced
2-3 pound racks f lamb, rib bones frenched (to cut away the meat away from end of rib, so part of the bone is exposed
2 tablespoons grape-seed oil
2 tablespoons balsamic vinegar
1/4-cup pomegranate seeds

1.   Mix Herb de Provence, olive oil, 3 tablespoons, pomegranate molasses, and 2 tablespoons fennel seeds in a bowl.
2.   Season with salt and pepper to taste.
3.   Toss fennel, shallot, reaming 1 tablespoon fennel seed, remaining 3 teaspoons pomegranate molasses in a prepared baking dish.
4.   Season with salt and pepper and distribute evenly across the bottom of dish.
5.   Season lamb with salt and pepper.
6.   Add 1 tablespoon grape-seed oil to a skillet over medium-heat when sizzling.
7.   Cook 1 rack of lamb, fat side down, until golden brown 8-10 minutes.
8.   Turn and cook other side for 5 minutes.
9.   Transfer to dish with fennel mixture, placing fat side up, rub with Herb de Provence mixture.
10.                Repeat process with remaining grape-seed oil.
11.                 Add second rack, and remaining Herbs de Provence mixture.
12.                Roast lamb in pre-heated oven for 25-30 minutes for medium-rare, internal temperature should read 145 degrees.
13.                Transfer to a cutting board and let rest 15 minutes.
14.                Meanwhile toss vegetables in pan drippings to coat; continue to roast until tender and starting to caramelize, 12-15 minutes.
15.                Remove from oven; add vinegar and toss to combine.
16.                Serve lamb over vegetables topped with pomegranate seeds.
4 cups pomegranate juice, 1/2-cup sugar, 1/4-cup; lemon juice.
In an uncovered sauce-pan heat all ingredients over medium-high.
Cook until sugar has dissolved and then simmer for 1 hour. Then chill.

ENJOY DAN:                                                     BON-APPETITE!!

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