Recipe - Rack Of Lamb With Pomegranate Glaze

3 cup Pomegranate juice
One half cup Sugar
Leaves from 23
sprigs oregano
2 Garlic clove(s)
peeled and minced
1 8bone rack of lamb
(2 One half lb), trimmed
Salt and pepper

1. Cook pomegranate juice and sugar in a medium saucepan over mediumhigh
heat, stirring constantly, until a thick syrup forms, 2030 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 mediumrare. 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.