1/2 cup fresh rosemary leaves, plus sprigs for garnish
12 cloves garlic
4 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1/4 cup pomegranate molasses (see notes)
1 tablespoon extra virgin olive oil
Two 1 1/4- to 1 1/2-pound racks of lamb, ideally frenched, excess fat trimmed
2 tablespoons pomegranate arils (Look for pomegranate molasses at Middle Eastern markets and specialty food stores. Pomegranate arils are the juicy “seeds” inside a pomegranate.)
Pairs Well With
Miljenko's Old Vine Zinfandel
In the bowl of a food processor, combine the rosemary leaves, garlic, salt, and pepper and pulse to finely chop, scraping down the bowl as necessary. Add the pomegranate molasses and oil and pulse to make a coarse, wet paste, scraping down the bowl as necessary.
Line a rimmed baking sheet with foil and arrange the lamb on top. Spread the paste all over the racks (including the boney side). Turn racks meaty side up, cover, and refrigerate for 8 to 24 hours.
Return the lamb to room temperature.
Preheat the oven to 450°F.
Roast the lamb until an internal thermometer reads 130°F for medium rare, loosely tenting with foil if the lamb gets too browned, about 25 minutes. Transfer the lamb to a cutting board and let it rest, loosely covered with foil, for 15 minutes.
Cut each rack into 4 double chops. Serve hot, drizzled with any accumulated juices and garnished with the rosemary sprigs and pomegranate arils.
Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com