Pomegranate-Marinated Rack of Lamb
Ingredients: (Serves 4)
Prep: 20 min, Marinate: 8:00, Cook: 30 min, plus cooling time.
- 2 racks of lamb
- 6 large cloves garlic
- 1-1/2 Tbs. chopped fresh thyme
- 1 cup Sadaf pomegranate juice
- 3 Tbs. Sadaf olive oil
- salt and pepper
- 2 Tbs. pomegranate seeds, for garnish
To prepare lamb, lightly score fat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Scrape up off the work surface any garlic and thyme that didn’t adhere to the lamb; add it to the bag. Pour pomegranate juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally. To cook lamb, remove lamb from bag, reserving marinade; pat dry. Bring to cool room temperature. Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve. Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast at 500°F until the internal temperature reads between 125°F and 130°F for medium rare, about 25 minutes. Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let cool 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds. Makes 16 chops.