Name: Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 cup pomegranate molasses; 1/4 cup Dijon mustard; 1 tablespoon prepared horseradish, optional; Kosher salt and freshly ground black pepper; 1 1/4 pounds lamb loin, trimmed; Canola oil, for brushing; 1/2 cup pomegranate seeds; 1/4 cup chopped fresh flat-leaf parsley leaves; 1/4 cup chopped pistachios; 2 tablespoons finely diced red onion; 1 tablespoon red wine vinegar; 1 1/2 teaspoons honey; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld.
Remove the lamb from the refrigerator 30 minutes before cooking.
When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper.
Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes.
For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper.
Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over.

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Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish

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