Pomegranate-Marinated Rack of Lamb

Pomegranate juice and herbs infuse tender roasted lamb with a burst of sweet, vibrant flavor in this recipe. Once cut into chops, this lamb can be served individually as a starter, or they make an impressive main dish for dinner. The lamb will need to marinate at least 8 hours or overnight so be sure to plan ahead.

Instructions

To prepare the lamb, lightly score the fat in a diamond pattern. Rub each rack with the garlic and thyme. Put the lamb in a heavy-duty resealable bag. Scrape the garlic and thyme that didn’t adhere to the lamb from the work surface and add it to the bag. Pour the pomegranate juice into the bag, and seal. Place the bag in the refrigerator and marinate the lamb 8 to 12 hours, or overnight, turning occasionally.

To cook the lamb, remove the racks of lamb from the bag. Reserve the marinade and pat the lamb dry. Allow it to rest until it reaches cool room temperature, about 30 minutes.

Meanwhile, strain reserved marinade, and add the liquid to a medium saucepan. Cook it over medium-high heat until it reduces by about half, 20 to 30 minutes. Set aside.

Preheat the oven to 500°F.

Rub each marinated rack of lamb with the olive oil and sprinkle each generously with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast until the internal temperature reads between 125°F and 130°F for medium rare, about 25 minutes.

Baste lamb with reduced marinade twice toward the end of cooking. Remove the lamb from the oven, and cover with a tea towel. Let rest 10 minutes.

Carve the racks of lamb into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate arils before serving.