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Cardamon & Almond Encrusted Lamb Rack with Pomegranate Gastrique

From Our Kitchen

Preheat Oven to 350ºF


Lamb Rack:

2 lamb racks, frenched and trimmed of all fat
4 oz. almonds, toasted and chopped
1 oz. cardamon seeds, chopped
2 egg whites, mixed (not whipped)

Pomegranate Gastrique:

1 cup sugar
1 cup red wine vinegar
1 cup pomegranate juice


Lamb Rack:

Mix chopped almonds and cardamon seeds in a baking dish. Brush the racks of lamb with egg white and dip them in the almond and cardamon seed mix. Sear in a fry pan over high heat until both sides are browned (about 5 minutes). Remove lamb from fry pan and place in a shallow baking dish. Cook in the oven for 10-15 minutes.

Pomegranate Gastrique:

Mix sugar and vinegar in he sauce pan and reduce, simmering for approximately ½ hour. Add juice and reduce by on half. Serve over lamb and enjoy.