2 racks of lamb
6 large cloves garlic chopped finely
1-1/2 Tbs. chopped fresh thyme
1 cup pomegranate juice
3 Tbsp. olive oil
Salt and pepper
2 Tbsp. pomegranate seeds, for garnish
1. 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 zip lock 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.
2. 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.
3. Arrange racks in a shallow roasting pan, fat side up. Roast at 500°F until the internal temperature reads between 125°F and 130°F for medium rare, about 25 minutes. Baste lamb with reserved reduced marinade twice toward the end of cooking.
4. Remove lamb from oven; cover with tinfoil. Let rest 10 minutes. Carve into chops. Drizzle each chop with a teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds. Makes 16 chops.