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Roasted Rack of Lamb with Rosemary-Pomegranate Sauce & Goat Cheese Potato Cake

The refreshing tartness of the pomegranate balances the rich flavor of the lamb, creating a delectable combination.

For the Lamb

Savory Olive Rosemary Olive Oil

2 (8-rib) racks of lamb, trimmed, trim reserved for sauce

Salt and freshly ground black pepper

2 tablespoons finely minced fresh thyme

2 tablespoons finely minced fresh rosemary

1/4 cup apricot jam

For the Sauce

1 tablespoon Savory Olive Rosemary Olive Oil

Reserved lamb trimmings

1 large sprig fresh rosemary

1 1/2 cups chicken stock

2 cups demi-glace

3 tablespoons Savory Olive Pomegranate Balsamic

2 tablespoons unsalted butter, cut into cubes

Salt and freshly ground black pepper

For the Goat Cheese Potato Cake

3 Yukon gold potatoes

2 tablespoons all-purpose flour

1 egg

Salt and freshly ground black pepper

Savory Olive Arbequina Extra Virgin Olive Oil

1/2 cup goat cheese


1.) For the lamb: Preheat the oven to 375 degrees F.

2.) Heat a large sauté pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.

Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.

3.) Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.

4.) Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.

5.) For the sauce: Heat a deep sauté pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.

6.) Deglaze the pan with the chicken stock. Reduce by two-thirds.

7.) Stir in the demi-glace and pomegranate balsamic. Simmer until thickened, about 5 minutes. Remove from the heat.

8.) Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.

9.) For the potato cakes: Preheat the oven to 400 degrees F.

10.) Grate the potatoes and blend with the flour, egg, salt, and pepper.

11.) Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.

12.) Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.



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