Rack of Lamb with Pomegranate Glaze

We have a pomegranate tree in our backyard, and the pomegranates are getting ripe. What could be better than a recipe for a rack of lamb with a pomegranate glaze and trumpet royale mushrooms? The tangy flavor of the pomegranates goes very well with the lamb.

Ingredients

Pomegranate Glaze

• 2 cups / 500 ml pomegranate juice (see Notes)
• 1-4 tbsp sugar (see Notes)
• 1 tbsp butter

Garlic-Rosemary Rub

• 4 cloves garlic, coarsely chopped
• 1 tsp coarse salt
• ½ tsp dried rosemary
• ¼ tsp dried sage
• ¼ tsp dried thyme
• ¼ tsp freshly ground black pepper
• pinch of tarragon
• 1 tbsp olive oil

Lamb and Mushrooms

• 1 rack of lamb (7 bones)
• 1 lb / 500 g trumpet royale mushrooms (or other flavorful, firm mushrooms such as porcini or shiitake), cleaned
• 1 shallot, sliced
• 2 tbsp olive oil
• 3 tbsp water
• ¼ cup / 60 ml red wine
• salt and pepper, to taste

Preparation

Pomegranate Glaze

1. Mix pomegranate juice and sugar in a heavy saucepan.
2. Set over high heat and bring to a boil. Reduce until the juice starts to thicken.
3. Reduce heat to low and keep cooking until consistency starts to become syrupy and the syrup starts to bubble. Stir in butter. Keep warm.

Garlic-Rosemary Rub

1. Combine garlic, coarse salt, herbs and pepper in a mortar. Crush with a pestle into a smooth paste.
2. Add olive oil and mix well. Set aside.

Lamb and Mushrooms

1. Preheat oven to 450°F / 230°C.
2. Cover rack of lamb with the rub.
3. Set a heavy ovenproof pan over medium to high heat. Add oil and sear rack of lamb on both sides until golden brown, about 1-2 minutes per side. Remove from pan and brush all sides with pomegranate glaze until well covered. Set aside.
4. Reduce heat. Add the shallot to the pan and cook for a minute or two. Add water and return rack of lamb to pan, fatty side up.
5. Distribute the mushrooms around the lamb.
6. Roast in the oven until the lamb has reached an internal temperature of about 135°F / 57°C (for medium-rare), about 12-16 minutes.
7. Remove pan from oven. Remove rack of lamb and set aside for a few minutes before slicing.
8. Set pan with the mushrooms over medium-high heat. Add red wine and reduce. Adjust seasoning with salt and pepper.
9. Slice the lamb and serve.

Notes

• For juicing the pomegranates, I find it easiest to use my "Spätzle-press". It's a kind of sturdy potato ricer. Just quarter the pomegranates, put the quarters in the press and squeeze ...
• Adjust the amount of sugar to your taste. My preference is on the less sweet side.
• In the photo, I decorated the plate by brushing on a bit of pomegranate glaze.
• Goes very well with potatoes.

Yields 3-4 servings.

Preparation time about 1 hour.