Spiced Rack of Lamb With Pomegranate and Honey over Garlic Mashed Cauliflower

Sounds super fanc, right?  Well.  It is, haha.  And yes, I said “fanc” on purpose.  Apparently shortening your words when you speak is really cool, so I’m totes trying it out.

Wow.  I don’t know what just happened.  Let’s move on.

On to lamb.  I LOVE lamb. I had barely had it until this past year.  I can honestly say I only remember having it in one dish: gyros.  And even then it was not often, and usually mixed half and half with beef.  But then I made it for the first time with our Rack of Lamb with Garlicy Pesto…and my life was forever changed.  We were HOOKED.  However, because of the price tag, we don’t get to enjoy it often.  Well.  I had a little extra in the grocery budget this month.  So I bought a rack of lamb.  And did a little happy dance.  And discovered this little beauty from myfoodbook.com.  And did another happy dance.  🙂

Because of my crazy schedule, I had to wait a few days to cook this, and I almost went mad with anticipation knowing this beautiful piece of meat was waiting for me in the fridge!  But I tell you what, it didn’t disappoint!  I don’t know how I have gone without lamb for these past few months!  Yummy.

So let’s get down to it!  Just a little note….the original is served with a garlic yogurt sauce.  Mr. Rodgers and I aren’t huge fans of plain Greek yogurt.  But I mixed up the sauce in an effort to be brave and try it anyways…and then decided I didn’t want to be brave anymore haha!  Then I had an idea…which I am very thankful for.  I was already planning on serving this dish with mashed cauliflower…which I usually make creamy with sour cream.  So instead of sour cream, I just used my garlic yogurt sauce and BAM!  Garlic yogurt mashed cauliflower.  EAT IT!  No, really.  Eat it.  Do it.  You won’t regret it.

So, here’s what you need:

  • 1 Rack of Lamb
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 tsp Paprika
  • 1 tsp Cinnamon
  • 1 tsp Rosemary
  • Salt and Pepper to taste
  • 2 Tbsp Coconut Oil
  • 1 Head Cauliflower
  • 1 C Plain Greek Yogurt
  • 2 Cloves Garlic, Minced
  • 1/2 – 1 Stick Butter
  • 1 Pomegranate
  • 1 Tbsp Honey
  • 2 Tbsp Roasted Almond Flakes

 

And here’s how you do it:

  1. Mix together all you seasonings in a small bowl and rub all over your rack of lamb.  Set in the fridge until you are ready to cook, preferably about half an hour.
  2. Preheat oven to 400*
  3. Heat a large cast iron skillet over medium high heat, with the coconut oil in the bottom.  We are going for a nice char, so I would make it closer to high heat than medium.  HOWEVER, if you don’t like the crispy dark crust on meat…go for more like medium.  🙂
  4. Toss in your lamb and cook about 2 minutes per side, just till you get your desired amount of char…or “brown.”
  5. Slide the skillet into your oven and cook about 20 minutes.
  6. Meanwhile, chop your cauliflower into florets and toss into a pot of boiling water until tender, about 10-15 minutes.
  7. Mince garlic and stir into Greek yogurt.
  8. Drain cauliflower and dump into a blender, in shifts if needed.  Add half a stick of butter or so, your yogurt mixture, salt and pepper, and blend till creamy perfection.  Taste and adjust salt, pepper, and butter.
  9. Put a pile of mashed cauliflower on each plate, top with a piece of lamb or two, then sprinkle with pomegranate, almonds, and honey!!  DIG IN!  Bam!

Peectures:

Photo (9)Gather your spices and combine in a small bowl.

Photo (10)Cover that rack of lamb with that rub!!  Set in fridge until ready to cook!

Photo (11)Preheat oven to 400*.  Melt 2 Tbsp Coconut Oil in a large cast iron skillet over medium high heat.

Photo (12)Toss in your lamb and cook about 2 minutes per side until you have your desired amount of char/brownness.  We like ours crispyyyy!

Photo (13)See?  Yes, it looks pretty dark, but it turned out perfect!  Slide into your oven and cook about 20 minutes.

Chop your cauliflower into florets and toss in boiling water for 10-15 minutes, until tender.  Meanwhile mince garlic and stir into yogurt.  Drain cauliflower and toss in a blender with yogurt mixture and about 1/2 cube butter, and salt and pepper.  Blend until creamy.

Photo (14)Creamyyyyy.  Picture doesn’t do it justice unfortunately.  Now plop a big spoonful on your plate…

Photo (15)Slice lamb between bones, and place one or two on top of the mashed cauliflower…

Photo (16)Sprinkle with pomegranate “seeds,” almonds, and a drizzle of honey.  Perfection!

Photo (17)I was so worried I had over cooked it, but it turned out just how we liked it!!  This was definitely a man pleaser!

Photo (18)What do you think?

Photo (19)This not only renewed my love for lamb, it also renewed my love for pomegranate.  I had given up on pomegranate because I kept trying to drink pomegranate flavored things and never liked it.  But I gave it a try for this recipe, and realized just how wonderful and not at all like the “pomegranate flavoring” it was.  I had forgotten!

Photo (20)Yums!  Enjoy!

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Rack of Lamb with Garlicy Pesto

I know I just posted a recipe on Saturday…I usually try to wait a few days between posts…BUT I JUST COULDN’T WAIT!! Look what I made last night!!! I’m so proud of me!! And my helper, Mr. Hottie McHotterson!Rack of Lamb close up

I am so PUMPED right now!!! HOLY COW!!  I’ve always been so afraid to make rack-of-anything…cause they make it look so fancy on the cooking shows!!  Well guess what…my final product looked fancy too…BUT IT WAS SO EASY!  And so delicious that my husband and I were both freaking out.  I’m not exaggerating.  Jason kept looking and me and saying “this is SOOOO good” in between satisfied, happy moans.  Crispy crunch on the outside…warm tender, medium-rare middle, and a dynamite pesto on top; an explosion of flavor! Mmmm!  This could be the happiest a recipe has ever made me.  For serious.  The last few nights I have been discouraged and not wanted to make dinner.  NO MORE! I wanna cook every minute of every day!!!  Watch out Iron Chef, here I come! Haha!

And to think…something this tasty is wonderfully healthy and Perfectweightamerica.com recommended!  Which, by the way, is working fantastically! Can we take a moment and applaud the best man on earth…Mr. Rodgers…for his decision to commit to health? Today we weighed in, and I cannot believe it because we still stuff our faces with delicious things…he’s dropped 16 pounds in one week!!  I’m so proud!!!

Here he is now, helping with the pesto!

Rack of Lamb 2

He’s sexy and I know it!! He works out!!!

So, without further a do….Here’s what you need:

  • 2 Tbsp Coconut Oil
  • 4 Cloves Garlic
  • 1 C Basil Leaves
  • 1 C Parsley Leaves
  • 1 C Mint Leaves
  • 1 Tbsp Thyme Leaves
  • 1 Tbsp Oregano Leaves
  • 1 C Pine Nuts
  • 1 C Olive Oil
  • 3 lb Rack of Lamb (Confession…I was going to do half the recipe so I only got 1.6 lbs…then forgot and we made a full recipe of pesto, haha!! But I love the pesto so much….that I’m glad we did!! I was wiping extra on every bite!)

Here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Heat 2 Tbsp coconut oil in a grill pan or skillet over high heat.  This is what is going to give you your nice crisp char.  Yummy.  Generously salt and pepper both sides of the rack and brown about 3 minutes per side.  Transfer to a baking dish, plop it in your oven, and set your timer for 20 minutes if you like medium rare.  We DEFINITELY liked it medium rare.  Add some time if you want it more well done.
  3. Mealwhile, put all your herbs, garlic, and pine nuts in a food processor…or blender if you’re cool like me and don’t yet own a food processor. Pulse and blend (stirring occasionally if needed) until everything is chopped small.
  4. While your machine is still running, pour in 1/4 C olive oil and blend until smooth-ish.  You all probably know what pesto is supposed to look like.  If needed, add more olive oil until it is your desired consistency.
  5. When the lamb is done cooking, take it out and set it aside for about 10 minutes. Take a knife and cut between the bones so you get nice individual chops
  6. Put your pretty little chops on a plate, top with a generous blob of pesto, garnish with some extra herbs if you want it to look pretty, then dive in.  You can be all elegant and polite and use a fork and knife, like my husband tried to do.  Or you can be a caveman like me, pick it up and yank off some meat with your chompers!!! SO GOOOOOD!  Wanna see my pictures?

Rack of Lamb 1 light

Isn’t it pretty? I used a cast iron skillet cause apparently non stick is no bueno for you…and it seems like a good choice if you want a nice char and lots of flavor! However…it did smoke up the house a bit!

Rack of Lamb 3Mmmmm, pesto sauce!!

Rack of Lamb midSo pretty!!! The sauteed veggie recipe is soon to come!!

Try it out, and give me some feedback! And thanks again to perfectweightamerica.com for another beauty!!