I spent Easter Sunday chasing my pet bunny around my room, trying to lure her my way with cranberry-pecan granola and romaine lettuce, so my boyfriend and I could clip her claws. (It takes two of us: one to hold Peanut, the other to snip.) Mission: Impossible. I should have known better than to try and give a rabbit a manicure on Easter. I had more luck with our roast lunch: a leg of lamb studded with garlic and rosemary, a tart pomegranate gravy, gratin dauphinois and sauteed spinach with shallots.

Any gratin dauphinois recipe is more authoritative than mine, and there’s nothing I can add to conventional wisdom about roasting lamb. The pomegranate gravy, though, is my own proud invention. I’d like to share my method for making this rich, bright sauce, which delivers the tang that lamb demands and mint jelly tries to provide. (And more or less succeeds in doing. Except it’s mint jelly. Does anybody actually like the stuff?)

Pomegranate Gravy for Lamb

Using 1 tbs pomegranate molasses, 1 tsp granulated sugar and 1 sprig rosemary for every pint of beef stock, reduce mixture by half over high heat. Remove rosemary. When roast lamb is out of the oven, add the pan juices to the reduced stock and bring to a simmer. Thicken to desired consistency by incorporating beurre manié, a small knob at a time, whisking constantly. Season well.

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