Holiday Herb Crusted Rack of Lamb with Pomegranate, Creamy Parmesan Risotto, & Sweet Pea Purée
Ready In:
60 min
Servings
4
Good For:
Dinner
Ingredients
– 1 Frenched rack of lamb (8 chops)
– 3 cloves garlic, finely minced
– 2 tbs dijon mustard
– 1 tbs whole grain mustard
– 2 tbs balsamic vinegar
– Freshly chopped rosemary, sage, thyme (1/4 cup or more)
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
– 3 cloves garlic, finely minced
– 2 tbs dijon mustard
– 1 tbs whole grain mustard
– 2 tbs balsamic vinegar
– Freshly chopped rosemary, sage, thyme (1/4 cup or more)
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
Step by Step Instructions
Step 1
Remove lamb from refrigerator while prepping marinade. Season both sides with salt & pepper.
Step 2
Mix garlic, mustards, vinegar, and fresh herbs in a small bowl. Rub mixture on the top side of the lamb. Allow to rest at room temperature for 30 min to an hour.
Step 3
Preheat oven to 450°F. Roast lamb on top rack for 20-25 minutes, until internal temperature reaches 130-135 (med rare) to 140-145 (medium), depending on your preference.
Step 4
Allow lamb to rest at least 15 minutes before slicing. Serve over creamy risotto and garnish with pomegranate seeds for a pop of sweetness and texture.
