Pistachio Crusted Snapper With Aged Balsamic And Pomegranates Recipes

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LAMB LOIN WITH POMEGRANATE GLAZE AND POMEGRANATE PISTACHIO RELISH



Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 cup pomegranate molasses
1/4 cup Dijon mustard
1 tablespoon prepared horseradish, optional
Kosher salt and freshly ground black pepper
1 1/4 pounds lamb loin, trimmed
Canola oil, for brushing
1/2 cup pomegranate seeds
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped pistachios
2 tablespoons finely diced red onion
1 tablespoon red wine vinegar
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper

Steps:

  • For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld.
  • Remove the lamb from the refrigerator 30 minutes before cooking.
  • When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper.
  • Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes.
  • For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper.
  • Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over.

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