Serves 8
Ingredients:
- 2 3lb Grow and Behold Rack of Lamb (Frenched, or unfrenched)
- 3 tablespoons of fresh oregano, chopped
- 2 tablespoons of olive oil
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- 3 tablespoons and 2 teaspoons of pomegranate molasses
- 3 tablespoons fennel seeds, divided
- 2 medium fennel bulbs, sliced
- 1 small onion, thinly sliced
- 1/4 cup of pomegranate seeds
- Salt and pepper, to taste
Directions:
- Preheat the oven to 425°. While the oven heats up, mix the oregano, olive oil, 3 tablespoons of the pomegranate molasses, and 2 tablespoons of the fennel seeds in a small bowl. Season to taste.
- Toss the sliced fennel, onion, the remaining tablespoon of fennel seeds, and the remaining 2 teaspoons of pomegranate molasses in a large baking dish or roasting pan. Season to taste, and distribute evenly across bottom of pan.
- Heat 1 tablespoon of the vegetable oil in a large skillet, preferably cast iron, over medium heat. Cook 1 of the racks of lamb, fat side down, until golden brown, around 8–10 minutes. Then, turn and cook until the other side is just browned, about 5 minutes. Transfer to the dish with the fennel mixture, placing fat side up, and rub with half of the oregano mixture. Then, repeat with the remaining 1 Tbsp. vegetable oil, second rack of lamb, and remaining oregano mixture.
- Roast the lamb and vegetables until a thermometer inserted into thickest part of lamb registers 125° for medium-rare, around 25–30 minutes. Transfer the lamb to a cutting board and let rest for at least 10 minutes before carving.
- As the lamb rests, toss the vegetables in pan drippings to coat and continue to roast until tender and starting to caramelize, 10–15 minutes. Then, remove from the oven; add vinegar and toss to combine.
- Serve the lamb over the vegetables, and garnish with pomegranate seeds.
