Pomegranate Glazed Rack of Lamb



Adapted from Chef Gabe Garcia, head chef of the magnificent
Tierra Sur restaurant at California's Herzog Wine Cellars

Pomegranate Glaze 


½ cup granulated Sugar
2/3-cup water
½ cup pomegranate juice
½ cup pomegranate molasses


Combine sugar and water in saucepan at medium low heat. The sugar should dilute into the water, cook until the sugar water reduces and begins to brown to a light amber. Turn down the heat to low. Add the pomegranate juice cautiously, then add the pomegranate molasses. Cook for another 3 to 5 minutes or until the glaze can coat the back of a spoon (the glaze will thicken when it cools); try not to over reduce.

Yields approximately 1 pint

*Please Note: Also great for Chicken, Steak, and Fish

Rack of Lamb


3 to 5 pound rack of lamb
3 tablespoons course ground coriander
3 tablespoons course ground cumin
1-tablespoon course ground black pepper
1-tablespoon kosher salt
3-tablespoon canola oil
4-tablespoon pomegranate glaze (see recipe above) 

1-½ cups mixed bell peppers, (½ inch dice)
1-cup onion, red (½ inch dice)
1 whole garlic clove, mashed
1-tablespoon olive oil

Garnished (optional)
3 tablespoons Italian parsley, leaf
3 tablespoons cilantro, leaf
7 each chickpea fritter, (see recipe)
7 each pickled fig, cut in half (see recipe)
2 tablespoons pomegranate glaze (recipe above)


Preheat oven to 425º F. Heat a Large sauté pan over high heat until very hot. Add 3 tablespoons of canola oil to sauté pan. Season lamb rack with coriander, cumin, salt and pepper. Place lamb rack in sauté pan. Cook until nicely browned about 3 minutes. Turn the lamb rack until the all sides are seared. Transfer lamb rack to sheet pan with roasting rack. Place in oven. Roast for 10 minutes. With basting brush, brush pomegranate glaze all over lamb rack and finish in oven until desired temperature. For medium-rare roast for another 2-3 minutes. If you prefer it medium to medium-well, continue roasting for another 3 to 5 minutes. Let the lamb rack rest before slicing.

Heat sauté pan on medium high heat, add oil to the pan. Place peppers and onions in pan and cook for 2 to 3 minutes. Add garlic, turn heat off and toss. Set aside.

Fry fritters and set aside for plating. Combine peppers, onions, pickled figs, half of parsley leaf, and cilantro to mixing bowl and toss with some pickling liquid. Place mixture onto large plate, put cut lamb rack on top of mixture, garnish with chickpea fritters and the rest of the parsley and cilantro. Finish with some pomegranate glaze drizzle.


Recipe: Kosher, meat

Rosh Hashanah