Recipe by Alison Roman, Photos by Christopher Testani
Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons pomegranate molasses
- 3 tablespoons fennel seeds, divided
- Kosher salt and freshly ground black pepper
- 2 medium fennel bulbs, sliced lengthwise
- 1 small onion, thinly sliced
- 2 3–3½-pound racks of lamb, rib bones frenched
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- ¼ cup pomegranate seeds
- Preheat oven to 220°C. Mix oregano, olive oil, 3 Tbsp. pomegranate molasses, and 2 Tbsp. fennel seeds in a small bowl; season oregano mixture with salt and pepper.
- Toss fennel, onion, remaining 1 Tbsp. fennel seeds, and remaining 2 tsp. pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across the bottom of the pan.
- Season lamb with salt and pepper. Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned about 5 minutes. Transfer to the dish with fennel mixture, placing fat side up, and rub with half of the oregano mixture. Wipeout skillet and repeat with remaining 1 Tbsp. vegetable oil, second rack of lamb, and remaining oregano mixture.
- Roast lamb and vegetables until an instant-read thermometer inserted into the thickest part of lamb registers 52°C for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
- Meanwhile, toss vegetables in pan drippings to coat and continue to roast until tender and starting to caramelize, 10–15 minutes. Remove from oven; add vinegar and toss to combine.
- Serve lamb over vegetables topped with pomegranate seeds.