Pomegranate Glazed Rack of Lamb

Cooking Instructions

*Pomegranate molasses is a simple concentration of pomegranate juice and is available in most Middle Eastern and Indian markets. If you can't find pomegranate molasses, you can forego the glaze and simply serve the herb-rubbed lamb with mint jelly.

Method:

For the herb rub, chop all the fresh herbs and blend with the dried herbs, salt and pepper. This mixture will keep covered in the refrigerator for about 2 weeks.

Rub the herb mixture generously over the lamb racks, wrap in plastic and marinate for 4 hours or up to 24 hours.

For the pomegranate glaze, combine molasses, lemon juice, honey, stock and mustard in a bowl and reserve.

Preheat the oven to 475°F. Place a 10-12 inch ovenproof skillet over high heat and add 1-2 Tablespoons olive oil. Place the racks in the skillet fat-side-down and sear for 1-2 minutes. Using tongs sear both ends of the meat holding the bones vertical and turn and sear the bone side. Transfer the racks, bone-side-down in the skillet to the oven and roast about 12-15 minutes or to desired doneness. When the racks are done carefully remove the skillet from the oven. Remove meat from the pan (reserve the pan) and let rest about 5 minutes loosely covered with foil, while you make the pomegranate glaze.

To make the glaze, carefully pour off any excess fat in the skillet (using a hot pad or oven mitt) and place pan over medium-high heat. Add the garlic and cook for a few seconds, add the port and stir to deglaze and remove any browned bits from the pan. Reduce the port by half and add the reserved pomegranate mixture and cook until the sauce becomes syrupy. For a richer sauce, whisk in butter. Season with salt and pepper.

To serve:

Slice the racks into chops and serve 3-4 per person. Drizzle with sauce and garnish with pomegranate seeds.

Round out the Meal:

With sautéed Swiss chard

Kid Friendly:

Omit mustard and limit garlic