Time: 45 Minutes
2 Australian frenched racks of lamb, about 2 lbs
Freshly ground black pepper
2 tbsp Dijon mustard
Extra virgin olive oil
4 tbsp garlic, finely chopped, divided
1 tbsp rosemary leaves, coarsely chopped
2 tbsp red onion, finely chopped1 cup beef stock
¼ cup pomegranate molasses
4 tbsp butter, divided into four pieces
¼ cup pomegranate seeds (optional)
Watermelon Radish Salad
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
4 medium watermelon radishes, peeled, sliced into 1/8-inch thick rounds
3 cups organic baby arugula
2 tbsp roasted almonds, chopped
¼ cup parmesan cheese, shaved
Kosher salt and freshly ground black pepper to taste
In a small skillet, prepare a pomegranate glaze by heating 1 tbsp olive oil over medium heat. Add red onion and 1 tbsp chopped garlic and sauté until fragrant, about 1 minute. Stir in the pomegranate molasses and beef broth and bring to a boil. Reduce sauce over high heat for about 8 minutes, until it reaches a syrupy consistency. Stir in the butter, one piece at a time, until it dissolves. Season with salt and pepper to taste and set aside.
Preheat the oven to 450°F.
Season lamb with 1 tsp salt, 1 tsp freshly ground black pepper, and 2 tbsp of olive oil. In a small bowl, combine Dijon, 3 tbsp garlic, and rosemary. Rub the herb mixture into the lamb.
In a large, oven safe skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the racks for one to two minutes on all sides, until golden brown.
Transfer the skillet to the oven on the top rack (fat side up) and roast for 10 minutes. Flip over and cook the lamb for another 8-10 minutes, until the internal temperature reaches 125 to 130°F for medium-rare.
Transfer the lamb to a cutting board and cover with foil. Allow to rest for 10 minutes.
Meanwhile, prepare the dressing for the salad. In a small bowl, add olive oil, lemon juice, mustard, 1 tbsp of the pomegranate glaze. Whisk to combine. Arrange the watermelon radishes on serving plates. Top with arugula, shaved parmesan, and almonds. Season with salt and pepper to taste. Drizzle the dressing over the salad.
With a sharp knife, slice the racks of lamb into individual chops by cutting between the bones. Serve the lamb alongside the watermelon radish salad and spoon over the pomegranate glaze. Sprinkle with pomegranate seeds if desired. Enjoy!