Pomegranate-Garlic Lamb

This is delicious and pretty easy and impressive for a dinner party. We had our very good friends, Stephen and Kara, over last night to test out the new china. It was all very grown up. Thank you to all of our great friends for getting us all of those amazing candlesticks, plates, platters, vases etc - they will all be well used!

I've been making lamb a lot lately, using pomegranate molasses. It's a great ingredient. It's tart and sweet. I got two racks or lamb from Trader Joe's (they actually have really nice, Frenched racks of lamb) and marinated them in a mixture of pomegranate molasses, lots of garlic, some fresh ginger, and some dried herbs. The lamb was juicy and so flavorful.

I served it with some sauteed asparagus and Israeli couscous.


Serves 4
Ingredients:
2 racks of lamb
1/3 cup pomegranate molasses
1/4 cup extra virgin olive oil
5 cloves of garlic, minced
1" of fresh ginger, minced
1/2 tbsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried time
1/2 tsp paprika
1/2 tsp apple cider vinegar
pinch cayenne pepper
pinch cinnamon

Directions:
Mix all ingredients bedsides the lamb in a bowl or measuring cup. Season to taste with salt and pepper. In a non-reactive container, coat the lamb thoroughly with the mixture and marinate overnight (or at least 2 hours). If you've done it overnight, flip them around in the morning and put them back in the fridge.

Take the lamb out of the fridge to come to room temperature as soon as you get a chance (about an hour before cooking if you can). Preheat the oven to 450. Put the lamb on a foil-lined baking sheet and roast for 25 minutes. Let sit for 10 minutes, then slice and serve.

I also served some fresh ricotta as an hors d'oeuvres, drizzled with truffle honey and a teeny bit of truffle oil and sprinkled with Maldon sea salt - easy and delicious. It's so light and creamy and fresh.
Recipe: In a glass bowl, mix 1 quart whole milk, 1/2 pint heavy cream, and 1/4 cup white vinegar. Microwave for 12 minutes. Strain through a fine mesh strainer. That's it. Ricotta.