Rosemary-Mojo Rack of Domestic Lamb with Fig & Pomegranate Glaze

Citrus and garlic meet fresh rosemary on a Frenched rack of lamb, finished with a rich fig and pomegranate glaze.

Serves: 2–3
Active time: 25 minutes
Total time: 1 hour

Ingredients

• 1 Frenched Prime Domestic Lamb Rack
• 2 tablespoons Jimmy P’s Mojo Seasoning
• 1 tablespoon chopped fresh rosemary
• 4 fresh figs, quartered
• ½ cup pomegranate juice
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar

Instructions

1. Rub the lamb rack evenly with the Mojo Seasoning and rosemary. Let it rest at room temperature for 30 minutes.
2. Combine the pomegranate juice, honey, and balsamic vinegar in a small saucepan. Simmer for approximately 10 minutes, until syrupy and reduced by half. Remove from the heat and fold in the figs.
3. Place the lamb fat-side down in an oven-safe pan over medium-high heat. Sear until deeply browned, then turn the rack over.
4. Transfer the pan to a 400°F oven. Roast for 15–18 minutes, or until the center reaches 130°F for medium-rare.
5. Let the lamb rest for 8 minutes. Slice between the bones and spoon the warm fig and pomegranate glaze over the chops.

From the case: Ask us to French and portion the rack. It will roast more evenly and create a clean steakhouse presentation.