Pomegranate Glaze
2 Medium pomegranates, divided
0.25 cup Chicken stock
3 tbsp Honey
2 tbsp Granulated sugar
3 tbsp Balsamic vinegar
Pistachio Crusted Lamb
2 2lb (each) Racks of American lamb, trimmed & frenched
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
0.50 cup Unsalted, shelled pistachios
12 Garlic, minced
1 tbsp Rosemary, chopped
3 tbsp Extra-virgin olive oil
Pomegranate Glaze
1Cut the pomegranates in half. Hold the pomegranate halves over a large mixing bowl and hit each with the back of a wooden spoon to release the seeds into the bowl. Place 3/4 of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock and blend.
2Strain the pomegranate mixture using a fine mesh strainer into a small saucepan. Heat over medium heat and whisk together with honey, sugar and balsamic vinegar. Bring the mixture to a boil then lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.
Pistachio Crusted Lamb
4Season the lamb all over with salt and pepper. Lay the racks of lamb in front of you horizontally, bone side up, and with the bones facing away from you. Make shallow (no deeper than ¼”) cuts through the meat between each bone.
5Stand the racks of lamb up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle and tie the meat together in a circle. Tie once midway up the outward facing bones and another below the bones in the meaty portion.
6In the bowl of a food processor pulse the pistachios with the garlic and rosemary until finely chopped. Add the olive oil and pulse until a paste forms. Season the paste with salt and pepper and pulse once more.
7Coat the racks of lamb all over with the pistachio paste and set the lamb in a small roasting pan.
8Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack until the internal temperature reads 130ºF (for medium rare), about 40 minutes. Transfer the lamb to a cutting board and let it rest for about 10 minutes, discarding the foil.
Serving
9To serve, remove the string and cut the lamb between ribs into chops and serve, with additional pomegranate glaze. Garnish with pomegranate seeds.
Ingredients
Pomegranate Glaze
2 Medium pomegranates, divided
0.25 cup Chicken stock
3 tbsp Honey
2 tbsp Granulated sugar
3 tbsp Balsamic vinegar
Pistachio Crusted Lamb
2 2lb (each) Racks of American lamb, trimmed & frenched
0.50 tsp Kosher salt
0.25 tsp Freshly ground black pepper
0.50 cup Unsalted, shelled pistachios
12 Garlic, minced
1 tbsp Rosemary, chopped
3 tbsp Extra-virgin olive oil
Directions
Pomegranate Glaze
1Cut the pomegranates in half. Hold the pomegranate halves over a large mixing bowl and hit each with the back of a wooden spoon to release the seeds into the bowl. Place 3/4 of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock and blend.
2Strain the pomegranate mixture using a fine mesh strainer into a small saucepan. Heat over medium heat and whisk together with honey, sugar and balsamic vinegar. Bring the mixture to a boil then lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.
Pistachio Crusted Lamb
4Season the lamb all over with salt and pepper. Lay the racks of lamb in front of you horizontally, bone side up, and with the bones facing away from you. Make shallow (no deeper than ¼”) cuts through the meat between each bone.
5Stand the racks of lamb up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle and tie the meat together in a circle. Tie once midway up the outward facing bones and another below the bones in the meaty portion.
6In the bowl of a food processor pulse the pistachios with the garlic and rosemary until finely chopped. Add the olive oil and pulse until a paste forms. Season the paste with salt and pepper and pulse once more.
7Coat the racks of lamb all over with the pistachio paste and set the lamb in a small roasting pan.
8Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack until the internal temperature reads 130ºF (for medium rare), about 40 minutes. Transfer the lamb to a cutting board and let it rest for about 10 minutes, discarding the foil.
Serving
9To serve, remove the string and cut the lamb between ribs into chops and serve, with additional pomegranate glaze. Garnish with pomegranate seeds.
Pistachio Crusted Crown of American Lamb with Pomegranate Glaze
