When I miss my sister, I bribe her to come over by making this Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree. Taking only 35 minutes to make, it’s delicious and perfect for weeknight dinners, date nights, dinner parties, and bribing sisters.
Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree
Ingredients
Ingredients:
- 2 lbs. rack of lamb
- 2 tbsp Herbes de Provence
- 5 cloves garlic minced
- 1 tsp Dijon mustard
- 2 tbsp avocado oil
- 1/4 cup pomegranate molasses
Cauliflower basil puree:
- 1 cauliflower broken into florets, I used romanesco cauliflower
- 1 cup vegetable or chicken stock
- 4 cloves garlic chopped in half
- 1 handful basil leaves stems removed
- salt and pepper to taste
Instructions
- Preheat to 450F.
- Trim the fat on the lamb so there is only ~1/8″ of fat. We want to keep some fat because we aren’t using any oil.
- Liberally sprinkle the Herbes de Provence on all sides of the lamb.
- In a bowl, mix together the garlic, dijon, olive oil, and pomegranate molasses. Cover the lamb with the mixture.
- Lay the racks fat side up on a baking sheet. Bake 15 minutes, rotate the pan, and bake another 10 minutes.
- Cook until internal temperature reads 145 (medium rare), 160 (medium).
- Let rest 5 minutes before serving.
Cauliflower puree:
- While your lamb is in the oven, bring the cauliflower florets and chicken stock to boil, covered. Immediately reduce to simmer and steam 10-12 minutes until tender, but still firm.
- Add the stock and cauliflower to a blender with the garlic and basil. Blend until pureed. Add more stock (or water) if necessary. Season with salt and pepper to taste.
Nutrition
What is pomegranate molasses?
If you can’t find pomegranate molasses, you can buy pomegranate juice, and reduce it down until it is syrupy. Pomegranate molasses is not known to be sweet, but has an awesome tanginess that is tasty in stews, marinades, and even salad dressings.
How do you know the lamb is cooked perfectly medium rare?
Use a meat thermometer and take the lamb out of the oven at 145F. Let the lamb rest for 5 minutes before cutting into it and serving. You do not need to tent the lamb, but you can if you would like. Then, cut the rack between every other rib bone to serve. Stack the pieces upright, using the bones to hold each other up for a showstopper presentation. See photo for inspiration.
All meat thermometers break quickly and end up in the back of a junk drawer. I have had this meat thermometer for 5 years now, use it at least once a week, and just love it. Highly recommend.
Why pomegranate molasses lamb?
The pomegranate molasses glazes the lamb in a sweet crust without burning, making it the perfect compliment to the garlic and gaminess of the lamb. Want to see how else I use pomegranate molasses? Check out these recipes.
No added salt.
In our home we try to minimize the amount of salt we eat, so this lamb has no added salt. The herbes de provence is one of the seasonings I use that make it easy to skip out on the added ingredient. However, it you like salty food, then you should consider adding some.
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