New Year's Eve Roasted Rack of Lamb

GALTime.com

Impress your guests as you ring in 2012 with this pomegranate-glazed Rack of Lamb from The Ritz-Carlton, Marina del Rey.

Rack of lamb is the perfect New Year's Eve dish
Rack of lamb is the perfect New Year's Eve dish

Ingredients:

  • 4 half rack of lamb, about 1lb each

  • 1 recipe chutney

  • 4tbs butter

  • Salt and pepper to season

  • 1qt carrot juice

  • 8oz barley, cooked

  • 1tsp ground cumin

  • ½ tsp ground coriander

  • Juice of ½ a lemon

  • 2tbs honey

  • 1 recipe pomegranate glaze

  • baby carrots

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Method:

  1. With a thin, sharp knife, cut into the middle of the lamb loin going as deep as you can. Turn the lamb and cut into the center from the other end, to make the 2 ends meet as 1 long slit. Insert a long handled wooden spoon into the slit and push it through the hole on the other side. With the piping bag work the chutney into the center of the meat, so that the hole is filled with about 1/4 cup of the chutney.

  2. Season the meat with salt and pepper. Heat 2tbs of the butter in a heavy skillet over medium high heat. Add one rack to the pan and sear until brown on all sides, about 7 minutes. Repeat with remaining racks.

  3. Place the lamb on a roasting pan meaty-side up, and cover the bones with aluminum foil to prevent them from burning as they cook. Roast the racks of lamb 20 to 25 minutes for medium-rare. While the racks are roasting, make the barley.

  4. Place the carrot juice in a medium sauce pan over a low heat, reduce by 1/3. Add the cooked barley and stir it well to separate the grains season with the cumin, coriander, lemon juice, honey, butter and salt, pepper. Cook it until it gets a risotto consistency, take it off the heat.

  5. Take the lamb out the oven and rest for 6-8minutes. Slice the lamb and serve with extra chutney, carrot barley, sautéed baby carrots, and pomegranate glaze.

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Tomato and Mustard Chutney

Ingredients:

  • 1LB heirloom tomato, chopped (with juice)

  • 2-3 C, thinly sliced

  • ½ Lemon zest

  • ½ Cup white sugar

  • ¼ Cup sherry vinegar

  • ¼ Cup raisins, roughly chopped

  • ½ Tsp Mustard seeds

  • ¼ tsp salt

  • 1/8 Tsp cayenne pepper

  • 1/8 Tsp allspice

  • 1/8 Tsp cinnamon

Method:

  1. Put all the ingredients in a medium, non stick pan, place it over low heat, keep covered and stirring every 10minutes and cook until become loose jam texture, about 1, 1 ½ hour.

  2. Allow to cool to room temperature.

Pomegranate Glaze

Ingredients:

  • 2 cups / 500ml pomegranate juice

  • 1-4 tbsp sugar

  • 1 tbsp butter

Method:

  1. Mix pomegranate juice and sugar in a heavy saucepan.

  2. Set over high heat and bring to a boil. Reduce until the juice starts to thicken.

  3. Reduce heat to low, keep cooking until consistency starts to become syrupy and the syrup starts to bubble. Stir in butter. Keep warm.

Photo: Ritz-Carlton, Marina del Rey

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