POMEGRANATE AND FENNEL GLAZED RACKS FOR FAMILY
PARTY AT LAKE CHELAN
By CHEF
DAN:
Serves
8
INGREDIENTS:
3
tablespoons Herbs de Provence
2
tablespoons olive oil
3
tablespoons pomegranate molasses plus 3 teaspoons
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
DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)
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 125 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.
ENJOY
DAN:
BON-APPETITE!!
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