Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake

Total Time:
2 hr 5 min
Prep:
45 min
Inactive:
5 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Lamb:
  • Grapeseed oil
  • 2 (8-rib) racks of lamb, trimmed, trim reserved for sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons finely minced fresh thyme
  • 2 tablespoons finely minced fresh rosemary
  • 1/4 cup apricot jam
  • Sauce:
  • 1 tablespoon grapeseed oil
  • Reserved lamb trimmings
  • 1 large sprig fresh rosemary
  • 1 1/2 cups chicken stock
  • 2 cups demi glace
  • 3 tablespoons pomegranate juice concentrate
  • 2 tablespoons unsalted butter, cut into cubes
  • Salt and freshly ground black pepper
  • Goat Cheese Potato Cakes:
  • 3 Yukon gold potatoes
  • 2 tablespoons all-purpose flour
  • 1 egg
  • Salt and freshly ground black pepper
  • Grapeseed oil
  • 1/2 cup goat cheese
  • Sauteed Julienned Vegetables:
  • Grapeseed oil
  • 2 carrots, peeled and julienned
  • 1/4 pound snow peas, julienned
  • 1 small daikon, julienned
  • Salt and freshly ground black pepper
  • Special equipment: 4 small cast iron pans, 2 to 3 inches wide
Directions
  • For the lamb: Preheat the oven to 375 degrees F.

  • Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.

  • Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.

  • Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.

  • Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.

  • For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.

  • Deglaze the pan with the chicken stock. Reduce by two-thirds.

  • Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.

  • Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.

  • For the potato cakes: Preheat the oven to 400 degrees F.

  • Grate the potatoes and blend with the flour, egg, salt, and pepper.

  • Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.

  • Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.

  • Turn the pans over to unmold the potato cakes.

  • For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.

  • To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.


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