Caramel on apples
And warm, spiced red wine
Jumping into leaves and trussing roasts with twine
Lighting the fire while hummingbirds sing
These are a few of my favorite things….
The fall season has me fluttering about, singing my own lyrics to Julie Andrews’ classic, “My Favorite Things.” Call it magical, if you will. Our home is filled with delicious aromas throughout the days and nights as the season snuggles in. Some of my fall food favorites include pomegranates, persimmons, pumpkins, figs, pears, brussel sprouts, and more!
The cooler weather that settles upon us in the evenings has me craving grilled lamb. On the menu this week – grilled rack of lamb, sliced into what I call “lamb pops,” served with a mouth-watering cranberry and pomegranate sauce.
Chef’s note: To protect the bones on the rack of lamb from burning while searing on direct, medium-high heat, wrap them heavily in foil. Another option is to roll a foil ball to rest under the bones, propping them off the grill.
- For the Sauce:
- I (12-ounce) bag cranberries, fresh, rinsed
- 16 ounces, pomegranate juice in bottle
- 1 (8-ounce) container pomegranate seeds, cleaned, fresh
- 1 cup sugar
- 1 orange, zest and juice
- For the Lamb:
- 2 racks of lamb, 1.5 - 2 pounds each, frenched
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons Extra virgin olive oil
- For the Sauce: In a medium saucepan, add all the ingredients and cook over medium-low heat.
- Allow the sauce to cook for 15 to 20 minutes.
- Make sure to stir on occasion to prevent the sauce from sticking to bottom and burning.
- Remove from the heat and allow the sauce to cool down. It will thicken up as it comes to room temp.
- Serve along with the grilled rack of lamb and enjoy!
- For the Racks of Lamb: Preheat the Bull BBQ on medium-high heat.
- Remove any residue and wipe the grill grates with a well oiled rag to prevent any sticking.
- Trim the racks of lamb if needed.
- Allow the racks to sit out 30 minutes prior to grilling, coming to room temp.
- Brush the lamb with evoo, salt and pepper.
- Place the rack on high direct medium-heat, allowing them to sear about 4-5 minutes per side.
- Reduce the heat to medium and move the racks of lamb to a cooler part of the grill (the top rack on the Angus grill.)
- Cook for an additional 20 minutes, covered with the lid, until the internal temperature reaches 140 degrees, for rare meat.
- Transfer the racks to a half sheet pan and allow them to rest and carry over cook for an additional 5 to 10 minutes.
- To serve, cut the ribs into individual chops or pops and serve with the cranberry and pomegranate sauce.
♥ Chef Amy
