Saveur: Rack of Lamb with Pomegranate Glaze

Well, it's Easter.  Which means it's lamb time.  I understand the whole lambs + eggs = Spring thing, but why does that mean you eat them?  Probably because they're super tasty.  Especially when the pretty little lamb is slathered in syrup and garlic.

Rack of Lamb with Pomegranate Glaze
From Saveur magazine, November 1995

3 cups pomegranate juice
½ cup granulated sugar
Leaves from 2-3 sprigs oregano
2 cloves garlic, peeled and minced
1 8-bone rack of lamb (about 2½ pounds), frenched
Salt and freshly ground black pepper

Cook pomegranate juice and sugar in a medium saucepan over medium-high heat, stirring constantly, until a thick syrup forms, 20-30 minutes.  Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.

Preheat oven to 500ºF.

Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375ºF and roast 15 minutes per pound (or till interior reaches 125ºF on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops, and serve.

Makes 4 servings