The Ultimate Holiday Pairing – Raeburn’s Award-Winning Cabernet Sauvignon aside Rack of Lamb with Pomegranate Reduction…
INGREDIENTS:
Rack of Lamb
~ 1 ½ lbs rack of lamb
3 T extra virgin olive oil
2 sprigs rosemary, finely chopped
3 sage leaves, finely chopped
1 small lemon, juiced
3 cloves garlic, microplaned
salt & pepper, to taste
parsley or thyme, for garnish
pomegranate seeds, for garnish
Pomegranate Reduction
2 C pomegranate juice
2 T sugar
1 t lemon zest
1 T lemon juice
(if needed) 1 – 2 T cornstarch with 1 – 2 T cold water for cornstarch slurry
METHOD:
Cut the rack of lamb into individual pieces, cutting the length of the bone. Marinate the rack of lamb with olive oil, rosemary, sage, lemon juice, garlic, salt, and pepper overnight or up to 24 hours.
To make the pomegranate reduction, combine the pomegranate juice, sugar, and lemon zest to a medium saucepan. Bring to a boil over high heat for around four minutes. Stir occasionally until all of the sugar dissolves.
Continue to boil the sauce for around twelve minutes, until it slightly thickens and reduces to around half a cup. If needed, add cornstarch and cold water to a small bowl; mix until combined. Slowly whisk in the cornstarch slurry to the saucepan and cook for an additional two minutes. Repeat steps as necessary to achieve desired thickness
To cook the rack of lamb, heat a cast iron skillet on medium-high heat with a small amount of olive oil. Sear the lamb for two to three minutes on each side. Repeat this process until all of the pieces are cooked. Allow the lamb to rest for five minutes.
Drizzle the pomegranate reduction over the seared rack of lamb. Garnish with fresh herbs and pomegranate seeds.