Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Pomegranate juice -peeled and minced
1/2 c Sugar 1 8-bone rack of lamb
Leaves from 2-3 -(2 1/2 lb), trimmed
-sprigs oregano Salt and pepper
2 Garlic clove(s)

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 500øF. 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 375øF and
roast 15 minutes per pound or until interior reaches 125øF 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.

Saveur Nov-Dec 1995
Submitted By DIANE LAZARUS On 11-01-95

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