2 racks of lamb
6 large cloves garlic, chopped finely
1 ½ tablespoons chopped, fresh thyme
1 cup pomegranate juice
3 tablespoons olive oil
Freshly ground black pepper
Pomegranate arils 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, and add it to the bag. Pour pomegranate juice into the bag, and seal. Marinate lamb in the refrigerator overnight, turning occasionally.
To cook the lamb, remove lamb from bag, reserving marinade, and pat dry. Bring it to cool room temperature. Meanwhile, strain reserved marinade, and reduce over medium-high heat by about half. Reserve. Rub each rack with half the olive oil, and 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 and 130 for medium rare (about 25 minutes).
Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven, and cover with a tea towel. Let rest 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate arils.
Makes 16 chops.