Monday, November 15, 2010

Pomegranite, Balsamic Vinegar, and Rosemary Reduction

This was so good, I just had to type up a recipe.

Costco has had rack of lamb in lately and since we never cook lamb but always want to, we bought a rack a week and a half ago. It was so good that we ate the whole thing in one night and decided that we had to make lamb for a dinner party we hosted last night. To make it a little more special we decided to stick with a Mediterranean theme and make a pomegranate balsamic vinegar reduction for the sauce.

The sauce was out of this world. Now I want to use it on everything.

The recipe:

1 ½ cups pomegranate juice
½ cup balsamic vinegar
1 tsp sugar
½ tsp salt
3 sprigs rosemary

Bring everything to a boil and let it reduce down to half a cup. Pick out and toss the sprigs of rosemary.

It’s tart and fruity with a little sweetness and the consistency of syrup.

And a little tip: don’t lean over the pot of boiling liquid and breathe in the steam, the boiling vinegar will make you tear up like a baby. That stuff is intense!


  1. Not all balsamic vinegar is created equal. Usually it's so sweet that I can't believe this requires even more sugar, but meat sauces (and indeed, marinades) are always sweeter than I suspect they should be. What kind of vinegar did you use?

  2. Just the basic balsamic vinegar they sell at Costco. It's totally possible that this doesn't require any extra sugar, but I feel like sugar does something magical in the same way salt does: amps up the flavor. A little of this sauce goes a long way.

  3. Shouldn't this be in the "Foodabe" Blog?