2 hours serves

Pomegranate Glazed Lamb Rack with Wild Rice Pilaf

Need a centerpiece for your holiday table? This lamb rack is the perfect decoration and it is delicious.

PASSIVE: 1 hr. 30 min.


For the glaze:
  • 1 tbsp of butter or olive oil
  • 1 large shallot, fine dice
  • 6 oz pomegranate juice
  • 4 oz chicken or vegetable stock
  • 1 tbsp red wine vinegar
  • Salt and pepper
  • 1 tsp ground coriander
For the lamb:
  • 2-3 lamb racks
  • 3 sprigs fresh rosemary
  • Salt and pepper to taste
For the pilaf:
  • 2 shallots, minced
  • 2 cloves of garlic, minced or pressed
  • 1 large carrot, small dice
  • 1 large parsnip, small dice
  • 1/2 cup of golden raisins
  • 1 inch strip of lemon rind
  • 1/2 tsp chipotle powder (optional)
  • 2.5 cups of vegetable stock
  • 1/2 cup wild rice
  • 3 large thyme sprigs
  • Fresh parsley, minced
  1. In a skillet, gently sweat shallot over low heat in the butter or olive oil until soft and translucent. Add in pomegranate juice and bring up to a rapid boil and reduce until thick and syrupy.  
  2. Add in chicken stock and ground coriander and reduce heat to a simmer. Once the stock has reduced, turn off the heat and add in the vinegar and a pinch of salt and a few grinds of pepper to taste. Set aside.
  3. To make the pilaf, In a pot with a lid, sauté together the shallots, carrots and parsnips in enough oil to coat the bottom of your pot. 
  4. Add in garlic and chipotle powder and continue to cook until fragrant. Add in golden raisins, thyme sprigs, lemon rind and vegetable stock, bring to a boil. Once your stock is rapidly boiling, add in wild rice and stir. 
  5. Lower the heat to a simmer and place a lid on the pot. Cook for 45-60 minutes or until the rice has absorbed all the stock and is tender.
  6. To truss a crown roast: Remove two to three lamb racks from packaging and pat dry. Make shallow cuts in between each rib bone on the underside of the lamb rack, this will allow the racks to curve. Bend each lamb rack so that it’s a semi-circle and place each semi-circle end to end with the fat cap in the middle. Using three pieces of butcher’s twine, secure lamb racks together by tying around the base, middle and just below the bones.
  7. Season liberally with salt, pepper and chopped fresh rosemary.
  8. Roast at 450ºF for 10 minutes and then lower the heat to 375ºF for an additional 15 minutes. Generously brush on pomegranate glaze, including the shallots, and cook an additional 5-8 minutes or until you’ve reach an internal temp of 140-145ºF. Allow to rest for 8-10 minutes before slicing. Serve with the rice pilaf in the middle and fresh parsley!


Amount per 100g

Recipe developed by   Chef Christy Williams