Pom Slow-Roasted Rack Of Lamb With Mint Molasses - cooking recipe

Ingredients

juice from 46 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
2 racks of lamb, frenched and trimmed of fat
salt and pepper to taste
4 tablespoons olive oil
1 cup mint leaves
4 tablespoons dry sherry
1 bay leaf
3 tablespoons orange blossom honey
skin of 1 apple (any variety)

Preparation

1.\tPrepare fresh pomegranate juice.*

2.\tIn a small saucepan over medium heat, cook pomegranate juice, sherry, bay leaf, honey and apple skin; reduce by half.

3.\tRemove from heat and discard bay leaf and apple skin. Allow reduction to cool; divide evenly and save in two separate containers.

4.\tIn a blender, place 3 tablespoons of olive oil and mint leaves; blend until smooth.

5.\tCombine the mint and oil mixture with half of the pomegranate reduction to make molasses. Set aside and keep warm.

6.\tSalt and pepper the lamb and set aside for 20 minutes. Preheat oven to 325F.

7.\tHeat 1 tablespoon of olive oil in a cast iron skillet.

8.\tBrown the lamb on all sides.

9.\tPlace lamb on a roasting rack over a shallow pan and brush on all sides with the remaining pomegranate reduction.

10.\tRoast in preheated oven.

11.\tBaste lamb every 7 minutes (5 times). Lamb should be done to medium rare when a meat thermometer inserted reads 135F.

12.\tRemove lamb from the oven and allow to rest for 7 to 10 minutes before carving into chops. Allow 3 to 4 chops per serving or a half rack per person.

13.\tDrizzle with mint-pomegranate molasses and serve.

* For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.