POMEGRANATE GLAZED LAMB LOLLIPOPS
Pairs well with Woodbridge by Robert Mondavi Cabernet Sauvignon
Serves 4, appetizer portions.
3 cups 100% pomegranate juice
1/2 cup panko bread crumbs
2 Tbsp finely chopped fresh sage or 3 teaspoons dried sage
3/4 teaspoons sea salt
1-1/2 Tbsp extra-virgin olive oil
1-1/2 teaspoons Dijon mustard
1 (6-8 bone) rack of lamb, Frenched
Preheat oven to 450F.
Heat the pomegranate juice in a small saucepan over medium-high heat until it comes to gentle boil. Reduce the heat to medium and simmer until the juice is reduced to 3/4 cup, and has the consistency of maple syrup. Cool to room temperature.
Toss the panko with sage and 1/4 teaspoons salt together on a rimmed baking sheet.
Drizzle 1-1/2 teaspoons of the olive oil over the mixture and rub it between your palms to incorporate into the breadcrumbs. Set aside. Rub the entire rack of lamb with the remaining 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet on high heat. Place the rack of lamb rounded-side down in the pan and cook until browned (2-3 min). Turn over and brown for 2-3 minutes on the second side.
Transfer lamb to a cutting board. Using a pastry brush, dab the mustard all over the browned lamb. Press both sides of the lamb in the seasoned panko, making sure to cover the entire surface in an even layer of bread crumbs. Wrap a sheet of foil over the tips of the bones (so they don't burn) and place the rack back in the skillet, bone-side down.
Place the skillet in the oven and roast the lamb for 12 to 14 minutes for medium doneness. Let the lamb rest for 10 minutes before using a sharp knife to separate the rack into individual chops.
Arrange on a plate and drizzle with the pomegranate reduction.