Name: Pomegranate and Fennel Glazed Rack of Lamb
Ingredients: 3 tablespoons chopped fresh oregano; 2 tablespoons olive oil; 3 tablespoons plus 2 teaspoons pomegranate molasses; 3 tablespoons fennel seeds, divided; Kosher salt; Freshly ground pepper; 2 medium fennel bulbs, sliced lengthwise; 1 small onion, thinly sliced; 2 3–3 1/2-pound racks of lamb, rib bones frenched; 2 tablespoons vegetable oil; 2 tablespoons white wine vinegar; 1/4 cup pomegranate seeds

Pomegranate and Fennel Glazed Rack of LambChristopher Testani

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.

Sourcing info:

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.

Ingredient info: Pomegranate molasses is available at Middle Eastern markets and some supermarkets, and online.

Recipe notes

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