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...Read More