Don’t you love when you stumble upon a flavor combination that sings in your mouth and leaves you wanting more? Even better when that recipe is easy and adaptable. I’ve used this tantalizing marinade to make a lamb kebab hors d’oeuvre that has been a knockout at many parties I’ve catered. But I didn’t want to wait for another party to taste it again. So, I decided to try it on another cut of lamb, my favorite: the rack. Pomegranate molasses mixes with cumin and fresh oregano to add a slightly sweet and spicy tang to the meat. Throw in a little smoky flavor from the grill–what magic a little revamping can do.
Pomegranate Cumin Rack of Lamb
The Australian lamb racks at Costco are phenomenal–relatively inexpensive, the meat is perfectly delicious and they come already frenched (the fat and meat have been removed from the bones). Begin by trimming the excess fat off the top of two racks of lamb.
The key to the unusual flavor in this dish is the pomegranate molasses. Whole Foods sells a Middle Eastern brand of this syrup–look for it in the honey or condiments aisle. In a small, dry skillet over low heat, warm ground cumin to wake up the spice. If you use cumin seed, grind it in a spice mill before adding to the marinade.
Combine the pomegranate molasses with the cumin, pressed garlic cloves, freshly chopped oregano, cinnamon, kosher salt, freshly ground black pepper, and extra virgin olive oil. Whisk together until well blended.
Place the racks of lamb in a ziploc bag and pour over the marinade, turning back and forth to make sure the lamb is well-coated. Refrigerate for at least 1 hour and up to 4 hours.
Take the meat out of the refrigerator and let come to room temperature before grilling. Prepare and heat a grill, preferably charcoal, to medium-high heat–375 to 400 degrees. Remove lamb from the marinade and place on hot, cleaned grill, flesh side down. Be careful to use indirect heat, because the sugar in the pomegranate molasses may cause flare-ups. You wouldn’t want your lamb to come out charred like mine (although it was still mighty tasty)! Cook covered for about 10 minutes on each side, or until internal temperature reaches 145 degrees for medium rare.
Serves 4:
1/4 cup pomegranate molasses
1 teaspoon ground cumin or cumin seed
3 cloves of garlic, pressed
1 tablespoon fresh oregano leaves, minced
1/2 teaspoon cinnamon
kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
2 racks of lamb, about 1 1/2 pounds each
Thanks Cookin’ Canuck–I’ll check it out!
I started using pomegranate molasses in some recipes last year, but am always looking for new ways to use it. I’m bookmarking this one!
Family Fresh Cooking and I would love if you linked up this recipe & any 2 other entrees in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site. http://bit.ly/jjM7Qg