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

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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 information

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

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.

Preparation

Step 1
Preheat oven to 425°. Mix oregano, olive oil, 3 Tbsp. pomegranate molasses, and 2 Tbsp. fennel seeds in a small bowl; season oregano mixture with salt and pepper.
Step 2
Toss fennel, onion, remaining 1 Tbsp. fennel seeds, and remaining 2 tsp. pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
Step 3
Season lamb with salt and pepper. Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 Tbsp. vegetable oil, second rack of lamb, and remaining oregano mixture.
Step 4
Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125° for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
Step 5
Meanwhile, toss vegetables in pan drippings to coat and continue to roast until tender and starting to caramelize, 10–15 minutes. Remove from oven; add vinegar and toss to combine.
Step 6
Serve lamb over vegetables topped with pomegranate seeds.

Nutrition Per Serving

Calories (kcal) 800 Fat (g) 64 Saturated Fat (g) 25 Cholesterol (mg) 185 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 42 Sodium (mg) 170

TagsFennel Root Vegetable Vegetable Pomegranate Fruit Rack of Lamb Lamb Meat Winter Main Dairy Free Gluten Free Nut Free Keto Roast Dinner Bon Appétit

Recipe information

Ingredients

Sourcing Info

Ingredient Info

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Per Serving

Recipe notes