Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree | Proportional Plate
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Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree

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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Candice

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

  1. Preheat to 450F.

  2. 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.

  3. Liberally sprinkle the Herbes de Provence on all sides of the lamb.

  4. In a bowl, mix together the garlic, dijon, olive oil, and pomegranate molasses. Cover the lamb with the mixture.

  5. Lay the racks fat side up on a baking sheet. Bake 15 minutes, rotate the pan, and bake another 10 minutes. 

  6. Cook until internal temperature reads 145 (medium rare), 160 (medium). 

  7. Let rest 5 minutes before serving.

Cauliflower puree:

  1. 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.

  2. 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.