My sister Kelly and her husband, Jonathan, have excellent taste in cookbooks, so it was exciting to get a new one for my birthday: Barefoot Contessa Foolproof. Reading through it, I was intrigued by what I thought was an unusually high proportion of lamb dishes. I suppose it makes sense, though, as lamb is pretty foolproof.
|The dramatis glazonae|
|Glaze in action|
In reference to lamb ribs, "Frenched" means cutting away the meat extending over the rib bones, this provides clean "handles."
8-rib rack of lamb, sliced into Frenched "lollipops"
2 tbs extra virgin olive oil
1 clove garlic, minced
8 tbs pomegranate jelly
4 tbs red wine or red wine vinegar
1 tsp freshly chopped rosemary
Salt and pepper, to taste
Fresh pomegranate arils, garnish
Preheat a broiler to high. If you have a rack of lamb that hasn't already been sliced to lollipops, simply slide a sharp knife between each rib bone to separate individual medallions.
Arrange the lamb chops on a foiled baking sheet and sprinkle with salt. Allow them to rest as you prepare the glaze to remove the chill from the meat.
|Bubble bubble, toil and trouble|
Pour half the glaze into a small bowl and leave the remainder coasting in the warm pan. Brush the lamb chops with pomegranate glaze on both sides.
|The glaze thickens quickly, if it's too gelled, just rewarm it slightly|
Remove the lamb chops from the oven and tent loosely with foil, allowing them to rest for 10 minutes.
Arrange lamb chops on plates or serving dish, drizzle with the remaining glaze, and sprinkle with fresh pomegranate arils. Serves 4.