Mediterranean Rack of Lamb with Pomegranate-Cherry Sauce By Issa Moussa C.E.C H.O.F
Executive Chef, Skyline Country Club
Ingredients, for 2 servings
8 boned lamb rack trimmed
1 lb Peruvian purple potatoes
3 tablespoons olive oil
2 teaspoons Pomegranate molasses
3 tablespoons port wine
1/2 oz of minced shallots
1/2 cup dried cherries
2 teaspoons heavy cream
1/4 teaspoon season-all or (sea salt and white pepper)
1 teaspoon of flour
For the rub:
1/2 cup toasted pistachios
1 tablespoon juniper berries
6 medium sweet basil leaves chopped.
Season all: (is good to season with any meat, fish, chicken, grilled vegetable etc.)
Teaspoon of Garlic powder
Teaspoon of Onion powder
Teaspoon of Paprika
1/2 teaspoon of Ground thyme
1/2 teaspoon of Black pepper
1/2 teaspoon of White pepper
1/2 teaspoon of fine Kosher or Sea Salt
In a coffee grinder or food processor, lightly blend the toasted pistachios and juniper berries, until medium crumbs. Remove from blender and add in the chopped basil leaves.
Split the lamb rack into portions of two bones each.
Heat 3 tablespoons of olive oil in a sauté pan and add the lamb rack for 2 minutes, turn over, and cook the other side for another 2 minutes. Remove the lamb from the sauté pan and immediately rub the mixture onto the rack of lamb evenly coating it.
Place the lamb into a baking dish with a wire rack and add half cup of water. Place the lamb in a 350 degree oven for approximately15 minutes, or until desired doneness.
In the same sauté pan that was used to sear the lamb, add minced shallots and sauté for 2 minutes then add 1 teaspoon of flour to the drippings (olive oil). Cook for 1 minute or until golden brown. Add in the port wine and reduce the liquid by half.
Add the pomegranate molasses, cherries and heavy cream and heat thoroughly. If sauce is too thick add more liquid or if too loose reduce to a loose paste. Season to taste.
To serve: Place sauce on a plate, cross lamb bones standing up and serve with fresh vegetable medley and with either sweet, yellow, or Peruvian purple mashed potatoes. Garnish this dish with fresh pomegranate seeds.
Makes 2 servings