For the lamb: Preheat the oven to 375 degrees F.
Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear
the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan
Combine the thyme
and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
Heat the apricot
jam in a small saucepan
over low heat. When the jam
is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary
. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
the pan with the chicken stock
. Reduce by two-thirds.
Stir in the demi glace and pomegranate
juice concentrate. Simmer
until thickened, about 5 minutes. Remove from the heat.
the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk
in the butter. Taste for seasoning. Add salt and pepper, if needed.
For the potato cakes: Preheat the oven to 400 degrees F.
the potatoes and blend
with the flour, egg
, salt, and pepper.
the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
Bake the potato cakes
in the oven until golden brown and cooked through, 20 to 30 minutes.
Turn the pans over to unmold
the potato cakes.
For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop
on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed