- Makes 16 chops ServingsServings
- 2 racks of lamb
- 6 large cloves garlic, chopped finely
- 1 1/2 tablespoon chopped, fresh thyme
- 1 cup pomegranate juice (see below)
- 3 tablespoon olive oil
- Freshly ground black pepper
- Pomegranate seeds for garnish
To Prepare Pomegranate Juice
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
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 and 130 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 rest 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds.
Source: California Pomegranates