Pomegranate Rack of Lamb with Garlic and Rosemary / Jill Silverman Hough
Simple. Classic. Delicious. Rack of lamb is all that and more—including easy to prepare. Garlic, rosemary, and pomegranate molasses take it over the top.
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Ingredients
- 1/2 cup fresh rosemary leaves, plus sprigs for garnish
- 12 cloves garlic
- 4 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup pomegranate molasses (see notes)
- 1 tablespoon extra virgin olive oil
- Two 1 1/4- to 1 1/2-pound racks of lamb, ideally frenched, excess fat trimmed
- 2 tablespoons pomegranate arils (see notes)
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