This vibrant, aromatic lamb dish uses a deeply flavored marinade of pomegranate juice, red wine, garlic, basil, and honey to create tender, beautifully scented racks of lamb. After an overnight soak, the lamb roasts quickly to a rich mahogany finish, making it a striking centerpiece for holiday meals or special dinners. No sauce is required, but a simple pomegranate-Port reduction is a lovely optional touch.
INGREDIENTS:
Marinade
1 large yellow onion
4 cloves garlic
2 cups pomegranate juice
1/2 cup red wine
1 tablespoon honey
1/2 teaspoon salt
1 teaspoon pepper
1/2 bunch fresh basil, chopped
Lamb
2 racks of lamb, French-cut by the butcher (8–9 ribs each)
METHOD:
In a food processor, puree the onion, garlic, and basil. Add the pomegranate juice, red wine, honey, salt, and pepper. Blend until fully combined.
Rub the marinade all over the lamb racks. Transfer lamb to a large zip-top bag and pour in remaining marinade. Seal the bag, place in a dish, and refrigerate for at least 8 hours or overnight. Marinating in a bag ensures even coverage.
Remove lamb from the refrigerator 1 hour before roasting to allow it to come to room temperature.
Preheat oven to 450°F (or 400°F on high fan if using convection).
Wipe excess marinade from the lamb. Place racks bone-side up on a shallow baking pan. Roast for 15–20 minutes for medium-rare or longer for more doneness.
- Medium-rare: 145–150°F
- Medium: 160°F
Allow lamb to rest at least 10–15 minutes before carving.
SERVING SUGGESTIONS:
- Serve with fruited couscous, roasted potatoes, or a simple green salad.
- Pair with a lamb jus reduction made from stock, pomegranate juice, orange zest, and a splash of Port.
- Garnish with fresh basil or pomegranate arils for color.
YIELD: Serves 4–6 (depending on rib count and appetite)
