Rack of Lamb with Pomegranate-Coffee Sauce
Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are completely my own. I am grateful for opportunities like these. And I am forever and always committed to sharing quality recipes and products with you wonderful folks.
Rack of lamb on a Monday feels kind of decadent. But it’s December. A month pretty much dedicated to decadence. And since there is no turning back now, I figure I’m just going to ride this decadence train all the way to the end of the 2014. Are you onboard with that? Good. This is why we are friends.
And since we need to eat something decadent for our Christmas dinner, I made us Rack of Lamb with Pomegranate-Coffee Sauce. Trust me. You’re definitely going to want to serve this as part of your Holiday meal.
So this lamb. Decadent? Totally. But difficult? No way. Because I made this rack of lamb in my SousVide Supreme and it was a breeze! I dedicated a whopping 5 minutes to prep time on Day 1 to whisking up a few ingredients for the marinade and adding that marinade to the lamb. I spent another grueling 5 minutes on Day 2, seasoning and vacuum sealing the lamb. Then I let my SousVide Supreme do ALL the work while I had a cocktail (err…two cocktails) and a cookie (err…five cookies). Once my lamb was perfectly cooked and oh so succulent, I quickly created a sauce from the reserved marinade while I browned up the lamb in the broiler. By the time I served this to my guests, I was feeling like a total super hero. Winning at life.
If you don’t have a SousVide Supreme, you can certainly roast the marinated rack of lamb in the oven to your desired doneness (130-140 degrees Fahrenheit is medium-rare). But I can’t stress enough how much I L-O-V-E my water oven. It has been more versatile than I ever could have imagined. It makes my life easy. And it makes some mighty tasty foods! I would definitely consider asking Santa for one of these babies for Christmas!
P.S.: This post contains affiliate links, which means I make a small commission whenever you purchase a product(s) through my links. This in no way effects the final price of the product(s). Thanks for supporting the brands that I love and helping me to keep my little kitchen afloat. XOXO!
Rack of Lamb with Pomegranate-Coffee Sauce
- For the Lamb
- 1 cup warm coffee
- 1/4 cup brown sugar, packed
- 1/4 cup balsamic vinegar
- 2 cups pomegranate juice
- 2 racks of lamb (about 2 lbs total), frenched
- Salt and pepper
- 2 sprigs fresh rosemary
- 1 tablespoon butter
- Special Equipment
- SousVide Supreme
- SousVide Vacuum Sealer and cooking pouches
- Marinate the lamb. In a medium bowl, combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the balsamic vinegar and the pomegranate juice. Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator). Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
- When you are ready to cook the lamb, fill your SousVide Supreme with water and pre-heat it to 132 degrees Fahrenheit (55.5 degrees Celsius). Remove the racks of lamb from the marinade and pat them dry with a few paper towels. Season well with salt and pepper on all sides. Discard the marinade.
- Place the racks of lamb in the large cooking pouches, using a separate cooking pouch for each rack. Add a sprig of fresh rosemary to each pouch. Vacuum seal the pouches. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bags as possible before sealing it closed. Submerge the cooking pouches in your pre-heated SousVide Supreme. Cover and cook for 2 hours.
- When the lamb is almost finished cooking, pre-heat your broiler and make the sauce. For the sauce, add the reserved 1 cup of marinade to a skillet over medium heat. Bring the marinade to a low boil and cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 of a cup. Don’t reduce it much further than that or it will become too sticky. Remove the skillet from the heat and whisk in the butter and 1/8 tsp. salt. Set aside.
- Carefully remove the cooking pouches from the SousVide Supreme and remove the racks of lamb. Place the lamb on a broiler-safe pan and place under your pre-heated broiler for 1-2 minutes per side, or until the lamb is nicely browned. Remove the lamb from the broiler and add the racks to the sauce in the skillet, turning to coat.
- Slice the racks into single or double chops and serve immediately. Pass with extra sauce.