POM Lamb With Tatsoi

Lamb:

Mix all marinade ingredients together and let marinate for at least 6 hours. Grill over hot flame to medium-rare and let rest. Combine merguez spices together and season lamb after it has been grilled but before it has been sliced. Portion lamb in 4 to 5oz. portions.

POM Reduction:

Combine 2 cups pomegranate juice, granulated sugar, brown sugar, red wine, salt and allspice berries in a stainless steel saucepan over medium-high heat. Stir until the sugars have dissolved and bring to a boil. Reduce heat to a simmer and reduce until about 1/2 cup or a syrupy consistency (approximately 30 minutes). Strain and cool.

Flageolet Beans:

Soak beans overnight, then wash and drain in colander, and pick through beans to remove any foreign objects. In a large sauté pot, add olive oil and lightly sauté onion and garlic, and then add carrot rounds. Add white wine and reduce 90%. Add water and bring to a boil. Reduce to a slow simmer and add beans, making sure they are covered with at least 2 inches of water. Add thyme and bayleaf. Simmer on low until beans are fork tender. Remove onion garlic, carrots and herbs. Place about a quarter of the beans in a blender and puree until smooth . Heat beans and puree in cooking liquid and heavy cream; reduce until creamy. fold in the unsalted butter. Season with salt and pepper to taste.

Tatsoi:

Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Bring oil to medium heat in sauté pan. Add garlic and brown lightly. Add tatsoi to hot pan and toss to lightly wilt, seasoning with salt and pepper. Plate the tatsoi with flageolet beans and the sliced lamb loin. Garnish with POM Reduction and pomegranate arils. Serve this pomegranate recipe.