• For Rack of Lamb
2 racks of lamb, 16 chops
2 cups red seedless grapes
1 cup pearl onions, blanched and peeled
1/2 cup pomegranate molasses
3 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
2 cloves of garlic, minced and mashed to a paste
1 teaspoon salt
1/2 teaspoon pepper
Stir together 1 teaspoon oil, cumin, coriander, fennel, garlic, salt and pepper in a small bowl. Transfer lamb to a platter, pat lamb dry and rub spice mixture all over. Cover and chill at least 8 hours.
Preheat oven to 400°F
Let lamb stand at room temperature for about 1 hour. In a shallow baking sheet scatter grapes, pearl onions and remaining olive oil. Place lamb on top and generously brush with pomegranate molasses.
Roast until medium rare basting often with pomegranate molasses, about 40 minutes.
• For Parsnips in Rosemary-Parsley Butter
8 medium parsnips, peeled and quartered lengthwise
2 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
In a large skillet over moderate heat, melt butter then add in oil Add parsnips and cook, stirring occasionally, until almost tender and golden, about 10 minutes. Add rosemary, salt, pepper and parsley, cook for 2 more minutes.
• For Warm Cabbage Salad with Carlo Sausage
1 pound fresh pork sausage, cooked and sliced into rounds
1 medium head green cabbage, cored and thinly sliced
1/2 cup golden raisins
1/4 cup roasted pumpkin seeds
2 teaspoons red wine vinegar
2 teaspoons water
salt to taste
Soak raisins in warm water until completely covered, let stand for 15 minutes or until plumped.
Heat 1 teaspoon vinegar and 1 teaspoon water in a large skillet over moderate heat. Add in half of the sliced cabbage, tossing in vinegar mixture until slightly wilted. Place wilted cabbage in a large bowl, season with salt. Repeat process with remaining cabbage, vinegar and water. Drain raisins and toss into wilted cabbage bowl along with pumpkin seeds.
Divide salad into 6 individual plates, top each with 3 sausage rounds. Serve immediately.
* Carlo sausage from Marlow & Daughters, 95 Broadway, Brooklyn NY 11211