• Cooking Time: 40-35 minutes
  • Servings: 2
  • Preparation Time: 15 minutes


This recipe is from a magazine clipping, and unfortunately I do not know the source. If anyone knows, let me know, and I will credit this accordingly!


  • 2 teaspoons olive oil, plus more for oiling skillet
  • 1 1/2 cups pomegranate seeds (from 1 large fruit), plus more for garnish
  • 1 small sprig rosemary
  • 1/4 cup plus 2 tablespoons dry red wine
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon kosher salt
  • 1 8-bone rack of lamb (about two pounds), trimmed and frenched
  • 1/2 cup chicken broth


  • 1. Preheat the oven to 425 F. Lightly oil bottom of a 12-inch ovenproof skillet. Mound 1 1/4 cups pomegranate seeds in center of skillet with rosemary and 2 tablespoons wine.
  • 2. Coarsely grind peppercorns, coriander, and salt in a coffee grinder. Brush lamb with oil; rub with spices. Cover bones with foil and place rack, fat side down, on top of seeds. Roast 20-35 minutes, until a thermometer reads 130 F for medium rare or 140 F for medium. Remove meat; let rest 5 minutes.
  • 3. Place skillet over medium-high heat. Add remaining 1/4 cup wine and broth. Simmer 5 minutes. Discard rosemary. Transfer contents to a blender with remaining 1/4 cup uncooked pomegranate seeds; puree. Strain sauce through a fine-mesh sieve, pushing juices with a wooden spoon. Season with salt.
  • 4. Slice rack into chops. Serve with spoonfuls of sauce.

Categories: Christmas  Dinner 
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