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pomegranate-and-fennel-glazed-rack-of-lamb-51259440.json
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pomegranate-and-fennel-glazed-rack-of-lamb-51259440.json
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{
"directions": [
"Preheat oven to 425\u00b0:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.",
"Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.",
"Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8\u201310 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.",
"Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125\u00b0: for medium-rare, 25\u201330 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.",
"Serve lamb over vegetables topped with pomegranate seeds."
],
"ingredients": [
"3 tablespoons chopped fresh oregano",
"2 tablespoons olive oil",
"3 tablespoons plus 2 teaspoons pomegranate molasses",
"3 tablespoons fennel seeds, divided",
"Kosher salt",
"Freshly ground pepper",
"2 medium fennel bulbs, sliced lengthwise",
"1 small onion, thinly sliced",
"2 3\u20133 1/2-pound racks of lamb, rib bones frenched",
"2 tablespoons vegetable oil",
"2 tablespoons white wine vinegar",
"1/4 cup pomegranate seeds"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [],
"title": "Pomegranate and Fennel Glazed Rack of Lamb",
"url": "http://www.epicurious.com/recipes/food/views/pomegranate-and-fennel-glazed-rack-of-lamb-51259440"
}