Are you searching for a new and delicious recipe to serve during the holiday season?
Escoffier Chef Instructor Matthew Fairfield’s delectable Herb Roasted Rack of Lamb with Roasted Potatoes, Brussels Sprouts, and Pomegranate recipe so that you can be prepared to cook an unforgettable holiday meal this year.
Marinade
Ingredients
- 1 Cup Olive oil
- 1 oz Fresh rosemary
- 1 oz Fresh thyme
- 5 ea Black peppercorns, whole
- 1 ea 2# Rack of lamb, split in half
Procedure
1. In a small pot combine all ingredients and over low heat steep for 5 minutes.
2. Cool to room temperature, do not strain.
3. Once cooled pour over rack of lamb and let sit for 12-24 hours.
Rack of Lamb
Ingredients
- Salt
- Pepper
- 1 Tbsp Olive oil
- 2 oz Unsalted butter
- 1 ea Rosemary sprig
- 2 ea Thyme sprig
- 1 ea Garlic clove
Procedure
1. Preheat oven to 375 degrees for 15 minutes.
2. Remove lamb from marinade and pat dry using paper towels.
3. Season with salt and pepper.
4. In a heavy bottom sauté pan heat 1 tablespoon of olive oil over medium-high heat and sear on all sides.
5. While meat is still in the pan add butter, garlic, thyme, and rosemary and baste the lamb for 30 seconds.
6. Turn off the heat and remove the lamb from the pan and place it on a roasting pan and put in the oven.
7. When the lamb has reached an internal temperature of 140 degrees remove it from the oven and rest for 5-10 minutes to allow juices to redistribute.
8. Brush lamb with pomegranate glaze before slicing.
9. Serve with roasted potatoes, Brussels sprouts, and pan sauce.
Pan Sauce
Ingredients
- 1 Cup Brown chicken stock
- 4 oz Pomegranate juice
- 1 Tbsp Butter
Procedure
1. Using the same pan from searing of the lamb, discard excess butter in a safe container before disposing.
2. Add pomegranate juice and over medium heat reduce to almost au sec.
3. Add Stock and reduce to sauce consistency.
4. Remove pan from heat and monte with whole butter.
Roasted Brussels Sprouts
*can be done on same pan as potatoes
Ingredients
- 1-pound Fresh Brussels sprouts
- Salt
- Pepper
- 2 oz Olive oil
Procedure
1. Preheat oven to 400 degrees for 15 minutes.
2. Wash and dry Brussels sprouts before removing the base and splitting them in half.
3. In a large mixing bowl combine sprouts and oil and season with salt and pepper.
4. On a parchment-lined roasting sheet spread the Brussels sprouts evenly to create 1 layer. Do not allow them to pile up.
5. Roast for 20-30 minutes until golden brown and tender.
6. Hold warm for service.
Roasted Potatoes
*can be done on same pan as Brussels sprouts
Ingredients
- 1 lb Baby tri-colored potatoes
- 2 Tbsp Olive oil
- 1 Tbsp Fresh rosemary, chopped
- 1 Tbsp Fresh thyme, Chopped
- Salt
- Pepper
Procedure
1. Preheat oven to 400 degrees for 15 minutes.
2. Wash and dry potatoes and cut into even-sized pieces about ¾ inch.
3. In a large bowl combine potatoes, oil, thyme, and rosemary and season with salt and pepper and toss to evenly coat with all ingredients.
4. Place on parchment-lined roasting pan and bake 30 minutes until golden brown and tender.
5. Hold warm for service.
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