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1
For the lamb: Preheat the oven to 375 degrees F.
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2
Heat a large saute pan over medium-high heat and add the oil.
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3
Season the lamb with salt and pepper.
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4
Sear the lamb racks, fleshiest side down first.
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5
Let sit and brown about 2 to 3 minutes.
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6
Flip and sear the other side.
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7
Repeat with the other rack.
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8
Transfer lamb racks to a sheet pan.
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9
Combine the thyme and rosemary and press an even amount into each seared lamb rack.
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10
Let sit for a few minutes.
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11
Roast the lamb in the oven for 12 to 15 minutes.
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12
Remove from the oven and let rest for 5 minutes.
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13
Heat the apricot jam in a small saucepan over low heat.
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14
When the jam is melted, turn off the heat.
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15
Brush a light coating of jam on each piece of lamb.
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16
For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary.
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17
Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
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18
Deglaze the pan with the chicken stock.
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19
Reduce by two-thirds.
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20
Stir in the demi glace and pomegranate juice concentrate.
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21
Simmer until thickened, about 5 minutes.
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22
Remove from the heat.
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23
Strain the sauce and set aside.
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24
Just before ready to serve, re-warm the sauce and whisk in the butter.
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25
Taste for seasoning.
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26
Add salt and pepper, if needed.
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27
For the potato cakes: Preheat the oven to 400 degrees F.
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28
Grate the potatoes and blend with the flour, egg, salt, and pepper.
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29
Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes.
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30
Top the potatoes with salt, pepper, and goat cheese.
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31
Top with the remaining potatoes.
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32
Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
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33
Turn the pans over to unmold the potato cakes.
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34
For the julienned vegetables: Heat a saute pan over medium heat and add some oil.
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35
Saute the julienned vegetables and season with salt and pepper.
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36
Cook until the vegetables are just softened, 3 to 5 minutes.
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37
Taste a bite and cook for another minute if the vegetables are still hard.
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38
To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices.
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39
Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat.
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40
Serve with a potato cake and sauteed vegetables.
