Posts Tagged ‘pomegranate marinated lamb’

Cooking with pomegranates

Posted on: March 14th, 2009 by admin No Comments

Pomegranates are such a tasty, tangy delight, but not a lot of people use them in cooking, mostly because they’re not sure how. When choosing a ripe pomegranate the fruit should feel heavy for it’s size, the skin should feel leathery, but there should not be too many cracks or bruises. The fruit is well adapted for savory and sweet dishes. Here is a fantastic recipe for the next time you feel like lamb.

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Pomegranate marinated rack of lamb

  • 2 racks of lamb
  • 6 large cloves garlic, chopped finely
  • 1-1/2 tablespoons chopped, fresh thyme
  • 1 cup pomegranate juice*
  • 3 tablespoons olive oil
  • Pinch of salt
  • Freshly ground black pepper
  • Pomegranate seeds for garnish

*To Prepare Pomegranate Juice
For 1 cup of juice, put 1-1/2 to 2 cups of pomegranate seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.

To Prepare Lamb
Lightly score the fat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Scrape up off the work surface any garlic and thyme that didn’t adhere to the lamb; add it to the bag. Pour pomegranate juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally. Alternatively you can use a large sealed container.

To Cook Lamb
Remove lamb from bag, keeping the marinade; pat dry. Bring to cool room temperature. Meanwhile, strain reserved marinade; then reduce over medium-high heat by about half. Set aside. Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast at 260ºC (500˚F) about 25 minutes (this will make the lamb about medium-rare). Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let it rest for about 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with fresh pomegranate seeds.

Makes 16 chops. Recipe is our own, but inspired by lamb eaten at the Rubicon.  (Canberra)

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