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 (about 8 to 9 ribs each)
METHOD:
For the Marinade:
Puree the onion, garlic, and basil in a food processor. Add the pomegranate juice, red wine, honey, salt, and pepper. Puree until blended.
Do ahead:
Rub the marinade over the lamb. Place the lamb in a large zip-lock plastic bag. Pour the remaining marinade into the bag. Seal the bag, place it in a bowl or dish, and marinate overnight, or for at least 8 hours in the refrigerator. (The plastic bag helps keep the lamb surrounded by the marinade.)
Take the lamb out of the refrigerator at least one hour before roasting to come to room temperature. (This insures even roasting.)
Preheat the oven to 450°F.
Wipe the marinade off the lamb. Place the racks of lamb on a shallow pan with the ribs up.
Roast the racks for 15 to 20 minutes for medium rare; longer for medium-well to well done (Note: using an instant-read thermometer, medium rare is 145° to 150°F; medium is 160°F.) Always roast with at least 20 minutes to spare. It is best to let it sit for a while before carving or serving.
If using a convection oven, lower the oven to 400°F and use the high fan setting.
No sauce is necessary. However if you prefer to serve it with a sauce, a lamb stock reduction with pomegranate juice, orange zest, and a little Port works well.
NOTE: Serve with fruited couscous or oven-roasted potatoes.
