Pomegranate-and-Fennel-Glazed Rack of Lamb

Name: Pomegranate-and-Fennel-Glazed Rack of Lamb
Yield: 8 Servings
Ingredients: 3 tablespoons chopped fresh oregano; 2 tablespoons olive oil; 3 tablespoons plus 2 teaspoons pomegranate molasses; 3 tablespoons fennel seeds, divided; Kosher salt and freshly ground black pepper; 2 medium fennel bulbs, sliced lengthwise; 1 small onion, thinly sliced; 2 3–3½-pound racks of lamb, rib bones frenched; 2 tablespoons vegetable oil; 2 tablespoons white wine vinegar; ¼ cup pomegranate seeds; Be sure to ask for American lamb rather than New Zealand. The delicate New Zealand breeds are much smaller than the meaty domestic varieties, so the cooking time (and yield) would change significantly.; Pomegranate molasses is available at Middle Eastern markets and some supermarkets, and online.

By Alison RomanPhotography by Christopher Testani

November 13, 2014

Image may contain Food Animal Seafood Lobster Sea Life and Steak

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.Christopher Testani

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.