Pomegranate and Fennel Glazed Rack of Lamb

Ingredients

• •3 tablespoons chopped fresh oregano
• •2 tablespoons olive oil
• •3⅓ tablespoons pomegranate molasses
• •3 tablespoons fennel seeds
• •1 to taste Kosher salt
• •1 to taste Freshly ground pepper
• •2 medium fennel bulbs
• •1 small onion
• •2 racks lamb racks
• •2 tablespoons vegetable oil
• •2 tablespoons white wine vinegar
• •¼ cup pomegranate seeds

Cooking Instructions

1. 1.

   Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.

   5 min

2. 2.

   Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.

   5 min

3. 3.

   Season lamb with salt and pepper. Heat 1 tablespoon 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 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.

   30 min

4. 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.

   40 min

5. 5.

   Serve lamb over vegetables topped with pomegranate seeds.

   5 min