Monday, November 1, 2010

cumin crusted rack of lamb with cranberry pomegranate glaze

cranberry pomegranate glaze:
2 cups fresh cranberries
1 pomegranate
3/4 cup sugar
1 cup water

in a medium size pot dissolve the sugar in with the water over medium heat. set aside. de-seed the pomegranate by cutting it in half across the equator of the fruit. fill a large bowl with cold water, and with a blunt object, such as a rolling pen, beat the seeds out of the pomegranate. place 3/4 of the seeds of the pomegranate and the cranberries in a food processor and blend together into a sauce. mix the blended sauce into the sugar water. bring to a boil, and reduce to a simmer, and set aside.

for the lamb:
i tsp. ground cumin
1 tsp. cumin seeds
1/2 tsp. celery seed
1/2 tsp. fennel seed
1/4 tsp. ground coriander
2 tsp. kosher salt
1/2 tsp. old bay seasoning
1 rack of lamb (frenched)

combine all of the spices and salt and sprinkle it onto the rack of lamb. you want to get a nice thick coating, so us all of the spice rub. add some oil to a cast iron skillet over medium heat and fry each side of the lamb until it reaches a dark golden brown. finish it off in a 350 degree oven until an instant read thermometer reads 130 degrees F for medium rare. transfer the rack to a plate and let it rest for 10 minutes. slice the lamb between each rib, then plate with a drizzle of cranberry pomegranate glaze and a few seeds of the pomegranate.

enjoy :)


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