INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed Freshly ground black pepper Salt 4 rosemary sprigs, for garnish METHOD: The Day Before: Trim excess fat and clean the rib bones...Read More

Rack of Lamb Marinated in Pomegranate Juice combines garlic, basil, wine, and pomegranate in an overnight marinade for a tender, aromatic roast perfect for holidays and celebrations.Read More