- 2 lamb racks (about 8 ribs each), bones cleaned
- ½ cup extra virgin olive oil
- 4 garlic cloves, unpeeled and crushed
- 6 fresh thyme sprigs, crushed
- 2 (4-inch) fresh rosemary sprigs, crushed, plus more for garnish
- Freshly ground black pepper
- Sea salt
- 2 tablespoons olive oil
- 2 shallots, minced
- Sea salt and freshly ground pepper
- ¼ cup pomegranate juice
- ½ cup cherry preserves
Cut racks in half so each has four ribs. Combine olive oil, garlic, rosemary, and thyme in a baking dish. Add lamb and coat well. Season with coarsely ground black pepper. Cover and marinate in refrigerator overnight.
Remove lamb from marinade and scrape off as many herbs as possible. Heat grill to medium-high. Season lamb with salt. Place fat side down on grill to sear. Grill, turning often, for 15–20 minutes for medium rare. Let rest for 10 minutes before cutting. To serve, cut each lamb rack in half, 2 bones per chop. Serve with cherry sauce.
For the sauce:
Heat oil in a medium saucepan over medium-high heat. Add shallots, season with salt and pepper and cook until golden. Add juice and scrape up brown bits from bottom of pan. Add preserves and bring to a boil. Cook until thick, about 5 minutes.
NOTE: Crushing the garlic and herbs releases the flavor and aromatics. Use a mortar and pestle or back of a spoon pressed against a cutting board.
Recipe courtesy of Pattigeorge’s: pattigeorges.com