Cumin & Pomegranate-Glazed Rack of American Lamb
Tender, oven-roasted lamb is coated in warm spices and finished with a glossy pomegranate glaze that balances sweet and savory flavors. Elegant yet approachable, it’s a striking centerpiece for holiday dinners or elevated weeknight meals.
| Serving Size | 4 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 30 mins. |
Ingredients
- 1 rack of American lamb, frenched and trimmed
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Pinch of salt and pepper
Preparation
- Preheat the oven to 425°F.
- In a small bowl, mix the olive oil, ground cumin, ground coriander, smoked paprika, minced garlic, salt and pepper. Brush this mixture on all sides of the American lamb.
- Place the onion slices on a sheet pan. Place the lamb rack on top of onions, fat side up. Roast the lamb in the preheated oven for about 15 minutes.
- Prepare the Pomegranate Glaze, by combining pomegranate juice, balsamic vinegar, honey and soy sauce. Bring to a simmer over medium heat.
- Reduce the heat and let it simmer until the liquid is reduced by half and slightly thickened, about 5 minutes.
- Stir in the cornstarch mixture and cook for another 2 minutes until the glaze is thickened. Remove from heat and set aside.
- After roasting lamb for 15 minutes, remove from oven and brush the top with the Pomegranate Glaze. Return to the oven for 10-15 more minutes, or until the internal temperature reaches 145°F for medium rare. Adjust cooking time for your preferred level of doneness. Allow lamb to rest for 10 minutes.
- Slice the rack into individual chops. Garnish with onions and chopped fresh parsley. Drizzle with the extra Pomegranate Glaze.
Cumin & Pomegranate-Glazed Rack of American Lamb
Tender, oven-roasted lamb is coated in warm spices and finished with a glossy pomegranate glaze that balances sweet and savory flavors. Elegant yet approachable, it’s a striking centerpiece for holiday dinners or elevated weeknight meals.
4
Prep: 20 mins.
Cook: 30 mins.
Preparation
- Preheat the oven to 425°F.
- In a small bowl, mix the olive oil, ground cumin, ground coriander, smoked paprika, minced garlic, salt and pepper. Brush this mixture on all sides of the American lamb.
- Place the onion slices on a sheet pan. Place the lamb rack on top of onions, fat side up. Roast the lamb in the preheated oven for about 15 minutes.
- Prepare the Pomegranate Glaze, by combining pomegranate juice, balsamic vinegar, honey and soy sauce. Bring to a simmer over medium heat.
- Reduce the heat and let it simmer until the liquid is reduced by half and slightly thickened, about 5 minutes.
- Stir in the cornstarch mixture and cook for another 2 minutes until the glaze is thickened. Remove from heat and set aside.
- After roasting lamb for 15 minutes, remove from oven and brush the top with the Pomegranate Glaze. Return to the oven for 10-15 more minutes, or until the internal temperature reaches 145°F for medium rare. Adjust cooking time for your preferred level of doneness. Allow lamb to rest for 10 minutes.
- Slice the rack into individual chops. Garnish with onions and chopped fresh parsley. Drizzle with the extra Pomegranate Glaze.
Ingredients
- 1 rack of American lamb, frenched and trimmed
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Pinch of salt and pepper
