Back by popular demand...  Thanks to Richard Haake.  www.winerychefs.com

4 oz.                             pommegrante syrup*

10                                garlic cloves

2                                  onions, large dice 

1/2 c.                           red wine

2 T.                              honey

1 T.                              orange zest

2 tsp.                           black pepper

2 T.                              salt

2                                  lamb racks

 

1 c.                              jasmine rice

1 1/2 c.                        water

2 T.                              cilantro, chopped

1 c.                              English cucumber                                                                  

1 tsp.                           salt

1 tsp.                           olive oil

 

Preheat the oven to 450ºF.  Place the pomegranate, garlic, onion, red wine, honey, orange zest, salt and pepper in a medium non-reactive saucepan over medium heat.  Cook the mixture for 30 minutes or until the onions start to break apart.  Set the pan aside and cool the glaze.  Puree mixture in a blender or food processor.

 

Generously brush the lamb racks with the glaze and place the racks on a sheet tray with a resting rack.  Place in the oven and cook for 5 minutes.  Brush the rack again and cook for 3 minutes.  Flip the racks on the backside and brush with the glaze cooking for 3 minutes.  Pull the tray out of the oven and let the lamb rest, flip them over with the topside facing up 

 

Take 1 cup of jasmine rice and rinse in a pasta strainer or sieve for one minute.  Place the rice in a small pot, cover with 1 1/2 c. cold water.  Place over medium heat, cover, and cook for 15 to 20 minutes until all the water is absorbed, do not stir the rice.  Remove the pan from the heat, remove the top and let the rice rest. Place the rice in a mixing bowl, add the cilantro, cucmber, salt and olive oil and gently toss with a fork.

 

Place the lamb back in the oven with a fresh glaze; cook for 3 more minutes or until cooked to a temperature of your liking.  Divide the rice on four plates, slice the lamb and divide on the four plates.

 

*You can find pomegranate in the ethnic section of your specialty grocery store.