Pomegranate Sauce Adds Great Touch to Barbecued Lamb

Dear SOS: I have heard about a rack of lamb with pomegranate sauce served in a San Francisco restaurant. If you know of such a dish, I would appreciate a recipe.

--PAULA

DEAR PAULA: Narsai’s restaurant in Berkeley, which served the lamb dish, no longer exists (the deli does); however, we acquired the recipe from owner Narsai David during a barbecue in the Napa Valley. It’s a great treatment of lamb during barbecue season.

NARSAI’S RACK OF LAMB ASSYRIAN

2 large onions, cut up

2 cloves garlic, split

2 teaspoons dried basil, crushed

Juice and grated zest of 1/2 lemon

1/2 teaspoon black pepper

1 cup pomegranate juice or grenadine syrup

1 teaspoon salt

1/2 cup red wine

2 (8- or 9-rib) lamb racks, flap meat removed and rib bones French cut

Combine onions, garlic, basil, lemon juice and zest, pepper, pomegranate juice, salt and red wine. Rub marinade over entire surface of lamb racks, reserving remainder for basting. Marinate in refrigerator 6 to 8 hours.

Wipe off excess marinade. Grill lamb over medium coals until done as desired, or bake at 450 degrees 15 to 20 minutes for medium rare or longer for medium and well-done lamb. Makes 4 to 6 servings.

Note: Pomegranate juice is generally available at Middle Eastern grocery stores. Grenadine syrup is available at most supermarkets and liquor counters. You can also squeeze pomegranate juice from seeds. Halve pomegranates and press halves onto plastic or porcelain juicer to extract juice.

DEAR SOS: With guests arriving soon, I am in need of a recipe for Mango Mousse. MERLE

DEAR MERLE: This recipe can be enjoyed year round by using any pureed fruit that is in season.

MANGO MOUSSE

1 tablespoon unflavored gelatin

1/4 cup water

2 cups fresh mango pulp or any fresh pureed fruit

1/2 cup sugar

2 tablespoons fruit-flavored liqueur

2 tablespoons lemon juice

1 cup whipping cream, chilled and whipped

2 egg whites, beaten stiff

Soften gelatin in water. Puree mango pulp. Add sugar, liqueur, gelatin mixture and lemon juice. Blend until smooth.

Fold in whipped cream and refrigerate about 1 hour or just until mixture begins to set. Fold in egg whites until no lumps remain.

Spoon or pipe mousse into demitasse or tea cups or individual serving bowls, piling high. Refrigerate until ready to use. Makes 4 to 6 servings.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that diners avoid eating raw eggs. Commercial egg substitutes may be used in place of raw eggs in certain circumstances. Check egg substitute package for applications.

Only recipes of general interest will be printed. We are unable to answer all requests. Include restaurant address when requesting recipes from restaurants. Send letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles, Calif. 90053.