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Roasted Rack of Lamb

Source: Burt Wolf's Local Flavors, Beaver Creek, Colorado
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Active Time:  25 Minutes
Total Time:  3 Hours 45 Minutes
Yield:  Makes 4 servings
Chef David Walford advises, "You can marinate the lamb for eight to 12 hours. 24 hours is the best--but not more than that."
RECIPE INGREDIENTS
For the Marinade:
2 cups pomegranate juice or 3/4 cup pomegranate molasses and 1/2 cup water
1/2 cup olive oil
1/4 cup finely chopped shallots
1/4 cup finely chopped garlic
Juice and zest of one lemon
1 tablespoon chopped fresh rosemary
1 tablespoon freshly ground pepper
2 teaspoons chopped thyme

Two 8-bone lamb racks, trimmed and Frenched
2 tablespoons olive oil
salt and freshly ground pepper
1/2 cup veal or beef stock
DIRECTIONS
In a large, non-reactive bowl, mix all the marinade ingredients together. Place the lamb racks into the marinade, cover and marinate in the refrigerator for at least 3 hours or up to 24 hours, turning twice.


Preheat the oven to 425 degrees F. In a large ovenproof skillet over high heat, heat the olive oil. Drain the lamb of any excess marinade, reserve 4 tablespoons of the marinade. Cover the exposed rib bones with foil to avoid burning, season the lamb with salt and pepper to taste and sear until browned, about 3 to 4 minutes per side.


Place the skillet into the oven and roast for about 20 minutes or until an instant-read meat thermometer registers 130 degrees F. for medium-rare. Remove the lamb to a warm spot while you make the sauce.


TO MAKE THE SAUCE: Over medium-high heat, heat the cooking juices. Pour in the veal or beef stock and the reserved marinade and bring to a boil, scraping the browned bits stuck to the bottom of the pan. Cook for 8 to 10 minutes, or until the stock has reduced to a slightly syrupy texture.


TO SERVE: Divide the lamb racks into individual chops and place 4 chops on each plate. Drizzle the sauce over the lamb.


Recipe courtesy of Splendido restaurant at The Chateau in Beaver Creek, Colorado Chef David Walford


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Makes 4 servings
Calories: 833
Fat. Total: 55g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 182mg
% Cal. from Fat: 59%
Cholesterol: 150mg
Protein: 49g
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