Grilled Rack of Lamb with Pomegranate-Mint Pesto

Votes: 1

How to Make - Grilled Lamb Rack with Pomegranate-Mint Pesto

Time: 1 hour 30 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 530, total fat 48 G., saturated fats 14 G., proteins 17 G., carbohydrates 9 G., fiber 3 G., cholesterol 70 mg, sodium 397 mg, sugar 3 G.

This recipe is perfect for a romantic dinner for two, but you can double or triple it for a larger group. You don't have to pay extra to have the butcher debone the loin for a more attractive appearance: the charred bits of meat on the rib tips will be a delicious addition to the juicy cutlets. Grill them and serve with a refreshing pomegranate, mint, and almond pesto.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
1 small clove of garlic, finely grated
Zest and juice of half a lemon
4 sprigs of thyme
2 large lamb chops, on two bones each (about 350g total)
2 tbsp. l. pomegranate seeds
1 tbsp finely chopped toasted almonds
1 tbsp finely chopped fresh mint
1/4 teaspoon honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lamb, pomegranate, pesto sauce, mint, lemon zest, honey, almond, thyme

Cooking the dish according to the recipe:

In a 1-liter zip-lock bag, combine 1 tablespoon of olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper. Rub the thyme sprigs between your hands and add them to the bag. Add the patties and seal the bag. Squeeze the bag and massage the meat to evenly coat with the marinade. Let marinate at room temperature for 30 minutes.
Preheat the grill to medium heat and prepare the indirect heat zone. On a gas grill (with 3 or more burners), turn all burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and reduce the heat on the remaining burners to medium. If you have a charcoal grill, place one chimney starter of burnt-out briquettes on one side of the grill. Place a drip pan on the other side to prevent flare-ups. Be sure to consult your grill's instruction manual.

In a small bowl, combine the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil, the remaining lemon zest and juice, a pinch of salt, and ground black pepper. Set aside.
Remove the patties from the bag and pat dry with paper towels. Season with salt and pepper. Place the patties, medallion-side down, over direct heat and cook until dark grill marks appear, about 4 minutes. Flip the patties and cook for another 4 minutes. Turn the patties fat-side down and cook until the fat begins to render, 1 minute. Flip the patties bone-side down and move them to indirect heat. Cover and cook until a digital thermometer inserted into the center of the patty registers 125°F (51°C), 6 to 8 minutes for medium-rare.
Remove the patties from the grill and let them rest for 5 minutes. Spread some pomegranate pesto on each patty and serve.

Categories:

recipe / Calorie content of prepared meals / Recipes for two / Backyard Recipes / Summer dishes / Dinner / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / Food Network - recipes