- Level: Easy
- Total: 1 hr (includes resting time)
- Active: 25 min
- Yield: 4 servings
Ingredients
Lamb:
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
Relish:
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
- 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.
