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  • Prep
    preparation time
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  • Servings

Pomegranate Lacquered Lamb

The fresh tang of crumbled Goat Cheese perfectly complements a sweet and tart “lacquer”-style pomegranate glaze. Served on a bed of and smooth pearl couscous, pearl onions, orange segments, fresh mint and parsley, these lambchops become a total feast for the senses.


Pomegranate Glaze

  • 1 quart Pomegranate and Cherry Juice
  • 2 ½ tablespoons Shallots, minced
  • 2 each Bay Leaves
  • 2 each Garlic Cloves, smashed
  • 1 tablespoon Dijon Mustard
  • 4 ¾ tablespoons Agave

Lamb Rack

  • 2 racks Lamb, cap removed, split and chined
  • 1 ¼ tablespoon Kosher Salt
  • 1 tablespoon Black Pepper, ground
  • 1 ¼ cups Pomegranate Glaze
  • 1 tablespoon Olive Oil

Recipe Assembled

  • 1 quart Pearl Cous Cous, cooked
  • 20 each Orange Segments
  • 4 tablespoons Pomegranate Seeds
  • 1 ½ quarts Pearl Onions, roasted
  • 15 each Mint leaves
  • 2 tablespoons Parsley, minced
  • 1 cup Goat Cheese, crumbled
  • Lamb Rack, prepared


Pomegranate Glaze

  1. In a medium sized sauce pot, combine all ingredients except for the agave and Dijon mustard. Heat mixture to a simmer and reduce by 75%.
  2. Remove the pot from the heat and whisk in the agave and Dijon mustard.
  3. Remove the pot from the heat and whisk in the agave and Dijon mustard.

Lamb Rack

  1. Preheat convection oven to 350°F with a low fan speed.
  2. Season lamb racks with kosher salt and pepper.
  3. Heat a heavy-bottomed skillet with olive oil over medium heat and brown the lamb thoroughly.
  4. Transfer lamb to a sheet tray lined with parchment paper and a rack with the meat side facing up. Brush lamb with pomegranate glaze and place the sheet tray in the oven. 
  5. Brush the lamb with additional pomegranate glaze every 4-5 minutes to develop an lacquered coat of glaze. Continue to cook until a suggested temperature of 145°F.
  6. Remove from the oven and allow the lamb to rest for at least 10 minutes before slicing.
  7. Portion lamb into 16 chops.

Pomegranate Lacquered Lamb Assembled per portion

  1. In a medium bowl, combine pearl cous cous, orange segments, pomegranate seeds, pearl onions, mint and parsley and gently toss to thoroughly combine.
  2. Portion approximately 1 ¼ cups of the cous cous mixture on a plate, top with crumbled goat cheese and 2 prepared lamb chops.
  3. Serve immediately.

Included Products
This culinary creation features

Montchevre® Plain Goat Cheese Crumbles