- Cooking Time: 40-35 minutes
- Servings: 2
- Preparation Time: 15 minutes
BackstoryThis 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.