Pomegranate Gastrique Recipes

Steps:

• Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
• While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium-low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes. Toward the end, watch the reduction carefully - it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
• Drizzle the reduction over the brussels sprouts and sprinkle with the pomegranate seeds.

Steps:

• Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
• Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
• Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
• Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
• Serve lamb over vegetables topped with pomegranate seeds.