Rack of Lamb is an age-old dish. The rack is almost always prepared the same way. It is normally seared on both sides over high heat, then roasted in a 400°F oven and allowed it to rest before slicing. Sometimes an old dish is fun to make over by simply combining it with different side dishes and adding lively, colorful garnishes. This recipe is an example of that. Change up an old standby for a pretty and special presentation.
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- 1 recipe Rack of Lamb
- 1 recipe Creamy Polenta
- 6 spears of asparagus, trimmed and steamed
- 1/2 lemon squeezed over cooked asparagus
- 3-4 baby plum tomatoes, halved
- 2 tbspn pomegranite seeds