Pomegranate Lacquered Colorado Lamb Loin with Sunchoke Puree
- 1 pound lamb loin
- 8 ounces pomegranate molasses
- Salt and pepper to taste
- 1/2 pound sunchokes
- 2 lemons, cut into halves
- 1/3 cup extra-virgin olive oil
- Small micro greens mix for garnish
To prepare the lamb, line a baking pan with baking parchment. Place a wire rack in the prepared pan. Reserve 4 teaspoons of the molasses for garnish. Brush the lamb with the remaining molasses and sprinkle with salt and pepper. Place on the wire rack. Roast in a preheated 375-degree oven for 15 minutes or to 135 degrees on a meat thermometer for medium-rare.
Boil the sunchokes with the lemon halves in salted water in a saucepan until a paring knife inserted in the sunchokes comes out clean. Drain in a colander, reserving the cooking liquid and discarding the lemon halves. Process the sunchokes at high speed in a blender until pureed. Add enough of the reserved liquid and the olive oil to achieve the desired consistency, blending constantly.
To serve, place three ounces of the sunchoke puree in the center of each serving plate. Cut a four-ounce slice of lamb and place cut side up on top of the puree on each plate. Spoon a teaspoon of the reserved molasses on top of the lamb, down the sides, and around each plate. Garnish with the micro greens mix.