Lamb Ribs in Pomegranate and Plum Sauce

Your hospitality experience at the David Citadel Hotel is a fusion of tradition, luxury and elegant cuisine.
This combination is all the more significant during these days of Rosh Hashanah, when facing the stunning Old City Walls and enjoying the festive atmosphere of hope, renewal and growth.
In honor of the New Year, we are excited to present you with a celebratory booklet, containing Kiddush, blessings, and selected recipes from
The David Citadel’s Chef, Kfir Misnikov, so the hotel delicacies can melt in your mouth all year long!
Wishing you and your family a Shana Tova uMetuka, a sweet New Year!

Ingredients
Rack of lamb
Thyme
2 Cups pomegranate juice
150g prunes
Rosemary
Olive oil
2 White onions
Cinnamon stick
Half a cup date honey
Peeled garlic
Half a cup pomegranate concentrate

Preparation
Clean the lamb chops of excess fat and leave the bone exposed.
Soak the ribs overnight in marinade made of olive oil, crushed garlic, thyme, rosemary leaves and pomegranate concentrate.
On the next day, smoke the ribs in applewood smoke for two hours at 100ºc. (those who don’t have a smoker, can skip this step).
Fry strips of white onion with a cinnamon stick in a pot, add prunes and fry until the onions are golden. Add 2 cups of pomegranate juice, date honey and pomegranate concentrate. Season with salt and pepper, reduce until half the amount of liquid is left.
Arrange the chops in a deep tray, pour the pomegranate and prunes glaze over them.
Cover the tray with foil and bake for 1.5 hours at 180ºc.
Remove the foil and bake for another ten minutes at high heat until a caramelized layer is created.
Serving: slice the chops and serve with gravy and caramelized prunes.