Much like the traditional cherry glazes, pomegranate has a sweet/tart flavor combination that pairs beautifully with the dark flavor of lamb. Consider serving this dish with fruited couscous or oven roasted potatoes.
2 racks of lamb
6 large cloves garlic, finely chopped
1 1⁄2 tbsp. thyme, chopped
1 cup pomegranate juice
3 tbsp. olive oil
Pomegranate seeds, for garnish
1. Lightly score lamb in a diamond pattern; rub each rack with half the garlic and half the thyme. Place lamb in a roasting pan or resealable bag, add pomegranate juice and seal. Marinate refrigerated overnight, turning occasionally.
2. Remove lamb from bag or roasting pan, pat dry and bring to a cool room temperature. Meanwhile, strain reserved marinade. In a saucepan over medium-high heat, reduce marinade by half; reserve.
3. Rub each rack with half the olive oil; season well. Arrange racks in a roasting pan, fat side up, and cook at 500° F. until done, about 25 min. Baste lamb with reserved reduced marinade twice toward the end of cooking. Let lamb rest 10 min. before carving.
4. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish with pomegranate seeds.