Tuesday, November 11, 2008

Cumin crusted lamb with pomegranate sauce and basmati rice

Lamb loin (1 per person)
Salt, pepper
Demi glace
Pomegranate molasses
Basmati rice
Chicken stock
Bay leaf
Slivered almonds
Red pepper flakes
Lemon juice
Olive oil

Begin by toasting ground cumin in a hot pan until it become aromatic. Rub the cumin into the lamb with salt and pepper and set aside.
Next, get started on the rice. For two servings, finely dice one quarter of an onion and a clove of garlic. Cook in a medium sized pot with 1/2 Tbsp butter. Add a cup of basmati rice and cook over medium heat for another minute. Add 1.5 cups chicken stock and a bay leaf and bring to boil. Lower heat and simmer, covered, for 20 min. When the rice is done, add onions sumac, and additional cumin to taste.
Once the rice is going, cut the broccoli into florets and steam for 5 to 6 minutes and then get the sauce started. For the sauce, you want to just combine a bit of demiglace and pomegranate molasses. I don't remember the ratios, so just adjust this to taste. If you don't have demiglace, just mix two parts beef stock to one part red wine and reduce to about one quarter of the original volume.
Now you can cook the lamb. Sear it for about 2 minutes on each side over high heat and finish in the oven at 400F for about 5-6 minutes (it might need longer, but check it at this point). When the lamb is done, it will need about 5 minutes to rest. Use this time to finish off the broccoli by sauteing it with sliced garlic, red pepper flakes and olive oil. After the broccoli is reheated, hit it with a dash of lemon juice. When you initially steam the broccoli, it isn't cooked through, so this step finishes the cooking. It should still have a bit of bite to it though.

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