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!

3 comments:

  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?

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  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.

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

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