So this recipe for lamb is quite a mouthful, literally, but is actually incredibly easy, delicious, and sure to impress any company this holiday season! To help you manage these Lamb Chops, the Cranberry Mayo, Arugula and Hazelnut Puree, and the Pomegranate Seeds I’ve included a couple of tips to save time, fit different kitchen utensils, and to cut costs (marked with *). Trust me, this recipe does not need to break the bank!
Oh, and did I mention this is entirely homemade? Of course you can cut some corners, but for those of you who are big into clean eating, paleo eating, or making everything from scratch, you’re in luck!
Check out the recipe below, and let me know what you think in the comments!
Rack of Lamb Chops with Cranberry Mayo, Arugula and Hazelnut Puree, and Pomegranate Seeds
Active Time: 45 Minutes
Total Time: 45 Minutes
First, you’ll want to make the Cranberry Mayo and seed the Pomegranate, since those will keep while the lamb cooks. In fact, you can prepare those things up to a day in advance. But you’ll want to puree the Arugula and Hazelnuts just before serving, to ensure a bright green colouring. When everything is ready, you can either assemble the lamb on individual plates for a stunning restaurant style presentation, or toss it all together on a large platter and serve it family style. Either way, it’s going to look impressive, and taste delicious!
- 1 Pomegranate
- Seed your pomegranate, and store in an airtight container until ready to use.
* Click here to learn how to seed a pomegranate! (I seed them under water, to prevent staining both myself and my kitchen!)
- 1 Whole Egg
- 1 Egg Yolk
- 1/2 Tsp Dijon Mustard
- 1/4 Tsp Salt
- 2 Tbsp Sherry Vinegar (or Apple Cider Vinegar)
- 1/2 Cup Olive Oil
- 2 – 4 Tbsp Cranberries (Fresh or Frozen)
- Combine the first five ingredients in a blender.
- With the blender running, pour in the olive oil in a thin and steady stream, until the mixture is completely emulsified.
- Add 2 – 4 Tbsp of cranberries, to taste, and blend until smooth.
- Store in an airtight container until ready to use.
* Alternatively, you can blend 2 – 4 Tbsp of cranberries with about 3/4 cup of store bought mayonnaise. If using this option, I recommend using a flavourful mayo, like Hellman’s with Olive Oil or something similar.
- 12 Rack of Lamb Double Chops (Total of 24 ribs. The double chops help prevent the lamb from drying out.)
- Salt and Pepper
- Rub each chop generously with salt and pepper.
- Heat a hot grill or barbecue over high heat for 10 minutes, then drop the heat to medium-low when you place the meat on the grill. Cook, flipping once, for about 10 – 15 minutes (about 5 – 7 minutes per side).
- If the weather outside is frightful, you can also pan-fry the chops in a little oil, over medium heat, for a total of 8 – 10 minutes.
- Remove to a platter and tent with foil until ready to serve.
* If Rack of Lamb is out of your price range, ask your butcher to french some pork ribs/rack of pork for you! Depending on the thickness of each rib, you can opt for single chops too. Pork is a great alternative for this recipe since it looks similar, and will still taste wonderful with this combination of garnishes.
Arugula and Hazelnut Puree
- 4 – 5 oz. Arugula (about one small container, or 2 large handfuls)
- 1/4 Cup Hazelnuts
- 1 Small Clove of Garlic, minced
- Juice of half a Lemon
- 1 Tbsp Champagne Vinegar (or white wine vinegar)
- 1 Cup Olive Oil
- Combine the arugula, hazelnuts, garlic, lemon juice, and vinegar in a food processor.
- With the food processor running on “puree”, slowly drizzle in the olive oil in a slow and steady stream until combined.
- Serve immediately.
- Store remaining puree in an airtight container, preferably close in size to the amount of puree remaining, to limit the amount of oxygen available within. Oxygen contact will change the colour of the puree to a dark olive green, instead of the bright green pictured.
* Avoid paying a high price for hazelnuts by buying just what you need in the bulk section of your grocery store! Or substitute them with walnuts, if preferred.
Serve and Enjoy!
To assemble individual plates, use a spoon to place 1 Tbsp of cranberry mayo in the centre of the plate, and swirl it around to form a thin circle on the bottom of the plate. Place one lamb chop on its side, slightly off centre. Place the other lamb chop diagonally on top, with the ribs resting on top of the meat of the first chop. Use a teaspoon to spread the arugula puree on top, and garnish with pomegranate seeds.
Serve immediately, and enjoy!