Pomegranate & Fennel Glazed Rack of Lamb Recipe Gelson's

Ingredients

• 3 Tbsp fresh oregano, chopped
• 2 Tbsp olive oil
• 3 Tbsp, plus 2 tsp pomegranate molasses, divided
• 2 tsp fennel seeds, divided
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 medium fennel bulbs, sliced lengthwise
• 1 small onion, thinly sliced
• 2 3-pound racks of lamb, rib bones frenched
• 2 Tbsp vegetable oil, divided
• 1 Tbsp white wine vinegar
• ¼ cup pomegranate seeds