Bon Appetit/February 2004

Mustard-Crusted Rack of Lamb with Pomegranate Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SAUCE: 2 large pomegranates, halved 3 cups unsalted beef broth 1/4 cup dry red wine
3 tablespoons pomegranate molasses 1 bay leaf LAMB: 1/4 cup yellow mustard seeds
1-1/2 teaspoons sea salt 3/4 teaspoon ground white pepper 3/4 teaspoon ground black pepper
3 1-1/4-pound racks of lamb, frenched 1 tablespoon extra-virgin olive oil



1 FOR SAUCE: Remove sees from pomegranates. Transfer 1/2 cup to small bowl; set aside for garnish. Puree remaining seeds in processor. Strain puree into heavy medium saucepan; discard seeds. Add broth, wine, pomegranate molasses, and bay leaf. Boil until mixture is syrupy and reduced to 2/3 cup, stirring occasionally, about 25 minutes. Discard bay leaf. Season to taste with salt and pepper.
2 FOR LAMB: Preheat oven to 400 F. Place mustard seeds in resealable plastic bay; coarsely crack with rolling pin. Transfer to small bowl. Mix in salt and all pepper. Sprinkle spice mixture over lamb, pressing to adhere. Heat oil in large nonstick skillet over medium-high heat. Add 1 lamb rack, meat side down, and brown well, about 3 minutes per side. Transfer lamb to large baking sheet, meat side up. Repeat with remaining lamb. Roast lamb to desired doneness, about 20 minutes for medium-rare. Remove lamb from baking sheet; tent with foil to keep warm. let stand 5 minutes.
3 Cut lamb between bones into chops. Transfer lamb to plates. Drizzle sauce around lamb. Sprinkle with reserved pomegranate seeds and serve.

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