Pomegranate and Fennel Glazed Rack of Lamb
A luxurious dish featuring rack of lamb glazed with a flavorful mixture of pomegranate molasses, fennel seeds, and fresh oregano. The lamb is served over roasted fennel and onions, finished with fresh pomegranate seeds for a beautiful presentation and burst of flavor.
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.
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.
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.
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.
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.
Serve lamb over vegetables topped with pomegranate seeds.
5 min