A Roasted Rack of Lamb and Sherry Honey Jus Recipe by Blend Catering

INGREDIENTS

Lamb loin
2 racks of lamb, loin removed, bones saved
Salt to taste
1 tsp ea: fennel pollen, paprika, cumin, turmeric, black pepper, garlic powder, onion powder
1/2 tsp ea: cinnamon, ginger powder, Aleppo chili
3 tbsp olive oil
2 tbsp butter

Chickpea miso hummus
1 can chickpeas
6 garlic cloves
3 lemons, juiced
1/2 cup tahini
1/4 cup chickpea or white miso
1/4 cup extra virgin olive oil
1 tsp cumin
2 tsp salt

Pomegranate-lamb jus
1.5 cups reduced lamb stock
3 cups pomegranate molasses
1 cup honey
2 tbsp sherry vinegar
2 sprigs thyme
1-star anise pod, toasted
3 shallots, sliced thin
2 tbsp butter, cubed, kept cold

DIRECTIONS

Directions for lamb
After the loin has been removed from the rack, remove most of the fat from the rack and discard.
Preheat your oven to 400 degrees Fahrenheit.
Season your lamb loins with salt and all of the spices.
Place the bones on a baking sheet lined with parchment paper, roast at 400 degrees Fahrenheit for 10-12 minutes, drain the excess fat, place the bones in a pot, and cover with cold water. Bring the pot up to a simmer, then turn the heat down to low and simmer gently for 4-6 hours. Strain the stock and reduce by 3/4, strain again, and cool. Sear the lamb loins in a sauté pan over medium heat with olive oil and butter.
Keep moving the loins around and flipping every 15-30 seconds until golden brown all around and still raw in the middle. Remove from the pan and set aside.
Turn the oven down to 300 degrees, add the lamb to a baking sheet lined with parchment paper and bake at 300 degrees Fahrenheit for 6-7 minutes, or internal temperature reaches 125 degrees Fahrenheit. Let it rest 5-7 minutes before slicing.

Directions for chickpea miso hummus
Place the whole can of chickpeas in a pot, bring to a boil, and simmer for 2-3 minutes. Remove from the heat, add to a blender with the rest of the ingredients, and blend until very smooth.
Add the hummus back to a pot and keep warm over low heat.

In a pot, add everything together, except the butter, and reduce by 1/2.
Strain into a smaller pot.

To finish the dish
Slice the lamb loins and season lightly with flakey salt.
Place the warm hummus down into bowls or plates first, then add the sliced, seasoned lamb loins.
Whisk in the cold, cubed butter to the pomegranate-lamb sauce and add the finished sauce to the bowls or plates.
Garnish with fresh herbs, preferably dill and pea shoots.

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