SERVES 4

Pomegranates are common through the Mediterranean and Asia (where they are sometimes called Chinese apples), but are still considered a specialty fruit in the United States. Their sweet-tart flavor is perfect for this Armenian-inspired variation on a classic roasted rack of lamb.

3 cups pomegranate juice (see Juicing a Pomegranate)
1⁄2 cup sugar
Leaves from 2–3 sprigs oregano
2 cloves garlic, peeled and minced
1  8-bone rack of lamb (2 1⁄2 lbs.), trimmed
Salt and freshly ground black pepper

1. Cook pomegranate juice and sugar in a medium saucepan over medium-high heat, stirring constantly, until a thick syrup forms, 20–30 minutes. Remove saucepan from heat and place in a larger pan of hot water to keep syrup warm and liquid.

2. Preheat oven to 500º. Chop oregano leaves into minced garlic as finely as possible to make a paste, then smear it over all surfaces of lamb. Season with salt and pepper, and place on a rack in a roasting pan. Brush lightly with pomegranate syrup, and place in top part of oven, bone side down, for 5 minutes. Lower oven to 375º and roast 15 minutes per pound (or till interior reaches 125º on a meat thermometer) for medium-rare. After first 20 minutes, add some water to bottom of pan, and brush roast with more pomegranate syrup.

3. Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops, and serve.