Pomegranate and Fennel Glazed Rack of Lamb
Pomegranate and Fennel Glazed Rack of Lamb is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°:.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°:.
Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper.
Distribute evenly across bottom of pan.
Season lamb with salt and pepper.
Heat 1 tablespoon 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 dish with fennel mixture, placing fat side up, and rub with half of oregano mixture.
Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25–30 minutes.
Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
Serve lamb over vegetables topped with pomegranate seeds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.