ingredients:
rack of lamb
parsnips
celery root
parsley
rosemary
mint
lemon
pomegranate seeds
garlic
shallots
dijion mustard
chicken broth
heavy cream
red wine
pomegranate jelly
pure agave
extra virgin olive oil
butter
nutmeg
kosher salt
freshly cracked black pepper
directions:
1. preheat oven to 400 degrees. french the rack of lamb. cut into two rib chops.
2. season meat with kosher salt and black pepper. rub dijion mustard over lamb and sprinkle with chopped rosemary. set aside.
3. cut the celery root into one inch cubes, cut the parsnips into one inch rounds. cook until tender in a pot of boiling chicken broth. when tender, drain out most of the liquid and blend. (using an immersion blender) stir in a dash of heavy cream, a few pats of butter, and season with salt and light smidge of grated nutmeg. keep warm.
4. add roughly chopped parsley, mint leaves, and a garlic clove or two to a bowl with a good amount of extra virgin olive oil. blend. season to taste with salt and cracked black pepper, add a squeeze of lemon and some agave for sweetness. refrigerate.
5. heat up a flat pan over high heat and sear off the lamb chops. when browned on all sides, finish the cooking in the oven to desired done-ness. (I prefer mine rare plus) make sure to let the lamb rest after removing from oven.
6. while the lamb is finishing in the oven, lightly saute minced shallots in a medium saucepan. add in red wine, some pomegranate jelly, and lots of black pepper. reduce till light syrup-like consistency. strain, then season with salt to taste and add a bit of agave for sweetness if too tart. keep warm.
to plate:
put some of the parsnip and celery root puree on a warm white plate. slice the lamb chop into single ribs and place on the puree. drizzle the lamb with the pomegranate reduction and lightly dallop some of the parsley/mint pesto on the side. garnish with pomegranate seeds. serve immediately.
