Roasted Rack Of Lamb With Rosemary-Pomegranate Sauce And Goat Cheese Potato Cake

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Grapeseed oil

2 (8-rib) racks of lamb, trimmed, trim reserved for sauce

Salt and freshly ground black pepper

2 tablespoons finely minced fresh thyme

2 tablespoons finely minced fresh rosemary

1/4 cup apricot jam

1 tablespoon grapeseed oil

Reserved lamb trimmings

1 large sprig fresh rosemary

1 1/2 cups chicken stock

2 cups demi glace

3 tablespoons pomegranate juice concentrate

2 tablespoons unsalted butter, cut into cubes

3 Yukon gold potatoes

2 tablespoons all-purpose flour

1 egg

1/2 cup goat cheese

2 carrots, peeled and julienned

1/4 pound snow peas, julienned

1 small daikon, julienned

Special equipment: 4 small cast iron pans, 2 to 3 inches wide

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