Ingredients
To start, lightly score the fat on the top of your rack of lamb in a small crosshatch pattern. Generously coat with salt and pepper and let sit in the fridge to dry brine for 2 - 4 hours.
While it dry brines, combine the honey, miso, yuzu vinegar, and ½ tbsp of the garlic oil in a small bowl. Set aside.
When you are ready to cook, preheat your oven to 400 F and heat a large cast iron pan over medium high heat until very hot. Add 2 - 3 tbsp of Algae Cooking Club roasted garlic oil to coat the bottom. Once the oil is shimmering, add the lamb fat side down. Let it sear undisturbed for 2-3 minutes to build up a golden brown crust. Flip it and sear for 1 minute on each side, returning it fat side down.
Insert a thermometer into the thickest part, and transfer the entire pan to the oven. Cook until it reaches around 105 F, and then remove from the oven and glaze with your honey miso mixture. Return to the oven and cook until 125 F for medium rare, and 130 F for medium.
Remove the pan from the oven and set the lamb on a cutting board to rest. Put the pan back on the stove over medium low heat and add the red wine, scraping up all the burnt bits on the bottom. Cook until reduced by about half, and then add the chicken stock. Cook until that is reduced even further, and the liquid does not immediately cover the bottom of the pan when stirring. Cut the heat and add the butter, stirring constantly until incorporated.
After at least 10 minutes of rest time, slice the lamb in between the bones into individual portions. Serve with mashed potatoes and top with your pan sauce, chopped parsley, fried shallots, and pomegranate seeds.
