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 <a href="https://www.saveur.com/article/Techniques/Juicing-a-Pomegranate">Juicing a Pomegranate</a>)
- 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
- 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.
- 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.
- Allow meat to rest for 10 minutes before cutting into chops. Mix pan juices into remaining syrup, pour over chops, and serve.