SALT LAKE CITY (ABC 4 News) - Eat at home this Valentine's Day and make an easy and gourmet dinner. Deer Valley chef Pamela Bos shows us how.
If you would like Pamela to come to your home or group and teach you how to cook, you can reach her at
cookwithpamela@gmail.com Spice Rubbed Rack of Lamb with Pomegranate Glaze
Spice rub:
1 ½ Tbsp dried mint
1 Tbsp dried oregano
1 ½ tsp cinnamon
1 ½ tsp coriander
1 ½ tsp cumin
1 tsp nutmeg
Lamb:
1 ¼ lb rack of lamb, frenched (bones cleaned)
2 tsp. olive oil
Salt and pepper to taste
Pomegranate Glaze:
1 cup pomegranate juice
1 Tbsp balsamic vinegar
2 Tbsp brown sugar
Preheat oven to 400°F. Combine ingredients for spice rub and set aside. Rub lamb with oil and season with salt and pepper. Rub about ½ of spice mixture over top and bottom of lamb (reserve other ½ for another use). Heat 1 tablespoon olive oil in medium skillet over medium-high heat. When oil is almost to a smoking point, sear lamb for 2 minutes on each side. Place on a foil lined baking sheet and place in the pre-heated oven. Cook lamb until it reaches an internal temperature of 145°F (approximately 16-20 minutes for medium).
Meanwhile, combine pomegranate juice, balsamic vinegar, and brown sugar. Pour into the same hot skillet over medium heat. Allow the mixture to boil until reduced to about ½ cup. Mixture will be syrupy. Season with salt and pepper.
Remove lamb from oven, cover with foil, and let rest for 10 minutes before cutting into individual portions. Serve with pomegranate glaze.
Herbed Couscous
1 ¼ cups chicken broth
Zest from 1 orange
2 tsp olive oil
Spice packet
1 5.8 oz box garlic and olive oil couscous (such as Near East)
1 Tbsp chopped fresh parsley
In a small saucepan combine broth, zest, oil, and spice packet. Bring to a boil. Add couscous. Cover; remove from heat. Let stand 5 minutes. Fluff lightly with a fork and stir in fresh parsley before serving.
Orange, Olive, and Feta Salad
3 cups mixed greens
2 oranges, segmented
1/3 cup Kalamata olives
1/3 cup crumbled feta
Red onion, thinly sliced (to taste)
White Balsamic vinaigrette (see recipe)
Combine greens, orange segments, olives, feta, and red onion. Toss with 2-3 Tbsp. vinaigrette and serve immediately.
White Balsamic Vinaigrette
1 Tbsp Dijon mustard
3 Tbsp white balsamic vinegar
2 tsp granulated sugar or honey
½ cup olive or canola oil
Salt and pepper to taste
Combine all ingredients except oil in a jar with a tightly fitted lid. Shake well to combine. Add oil and shake again to combine. This will keep in your refrigerator for about three weeks.
Chocolate Pot de Crème with Raspberries
½ cup heavy cream
½ cup whole milk
1 egg
1 egg yolk
¼ cup granulated sugar
Pinch of salt
9 oz. bittersweet chocolate, chopped (or 1 ½ cups semi-sweet chocolate chips)
3 Tbsp orange or raspberry liqueur
