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Get the new year started right! The people request, the people receive. Today’s episode for the perfect Rosh Hashanah meal is dedicated to Shauly's Meat in BoroPark and our dear fan, Mr. Friedman. Make it! Balsamic & Fig Rack of Lamb Ingredients Lamb: 1 rack of frenched baby lamb chops 1 tbsp Clos Mesorah olive oil 1 tbsp Pinch Hungry Ribeye Rub 2 tbsp Tuscanini balsamic glaze Mixed roasted sesame seeds (for coating) For Plating: English pea mash (recipe below) Fresh pomegranate seeds Fresh figs, sliced Balsamic fig jam (recipe below) Fresh sprig of mint (for aroma and decoration) --- Instructions 1. Prep the Lamb Score the fat cap in a crisscross pattern with a sharp knife. 2. Sear Heat 1 tbsp Clos Mesorah olive oil in a cast iron or large frying pan over medium-high heat. Sear the lamb rack on all sides for 1–3 minutes until nicely browned. 3. Season & Glaze Remove from the pan. Coat with Pinch Hungry Ribeye Rub. Brush with 2 tbsp Tuscanini balsamic glaze. Coat with toasted sesame seeds. 4. Roast Place on a parchment-lined sheet pan. Roast at 350°F (175°C) until internal temperature reaches 135°F (about 30 min). Rest for 10 min until temperature reaches 145°F for medium. 5. Serve Slice into single or double chops. Plate with English pea mash, pomegranate seeds, fresh figs, balsamic fig jam, and a fresh sprig of mint. --- Balsamic Fig Jam Ingredients: 6 fresh figs, small diced 2 tbsp Tuscanini balsamic glaze Instructions: 1. Add figs to a small frying pan over low heat; cook 1–2 min. 2. Add balsamic glaze; cook 2 more min until caramelized. 3. Remove from heat. Serve at room temperature. --- English Pea Mash Ingredients: 1 bag frozen peas 1 tbsp honey 1 tbsp kosher salt 3 tbsp Clos Mesorah olive oil Instructions: 1. Place peas in a metal bowl; cover with hot water. Sit 5 min until tender. 2. Drain. 3. Blend peas with honey, salt, and olive oil until smooth. 4. Adjust seasoning to taste.
