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4 servings


0 hour 20 mins


0 hours 30 mins


8 hrs 50 mins
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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.