Here’s a delicious lamb recipe for Easter that looks really great. You might think that rack of lamb is difficult to make, but Gordon Ramsay makes it simple with his detailed explanations. This recipe covers the rack with a herb crust.
To accompany it all, I suggest a succulent homemade pomegranate sauce!
Happy Easter!
Prep Time: 25 minutes
Cook Time. 55 minutes
Difficulty: easy
Yield: 4 servings
For the rack of lamb
For the crust
For the Pomegranate Sauce
Preheat the oven to 400°F (200°C).
Prepare rack of lamb: place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands).
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
For the crust: place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit. In the meantime, prepare the pomegranate sauce.
For the Pomegranate Sauce: blend the pomegranate seeds in a chopper, mix with the orange juice, vinegar, water and honey, bring to the boil and strain. Pour the liquid back into the pan, add the juniper berries and bring back to the boil. Lower the heat and leave to reduce to a syrup for approx. 30 minutes, stirring occasionally.
Mixer les graines de grenade au hachoir, les mélanger avec le jus d’orange, le vinaigre, l’eau et le miel, porter à ébullition puis passer au tamis. Reverser le liquide dans la casserole, ajouter les baies de genièvre, porter de nouveau à ébullition. Baisser le feu puis laisser réduire en sirop pendant env. 30 min. en remuant de temps en temps.
Place the rack of lamb back into the oven for 3-4 minutes and serve with pomegranate sauce on the side and mashed potatoes for instance.
Inspired from: Key Ingredient
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