The association of pomegranate juice and lamb dates back almost 3,000 years to the Middle East. Here, the sweetness of the pomegranate marinade balances the flavor, while its acidity helps tenderize the lamb.
Ingredients
- 1 large, Frenched, eight-bone rack of Colorado lamb
- Pink sea salt
- Freshly ground black pepper
- Aluminum foil
For the marinade:
- 1 cup extra virgin olive oil
- 1 cup pomegranate juice
- 1/2 cup honey
- 1 tbsp. chopped garlic
- 1 tbsp. fresh thyme
Instructions
- Cut the lamb rack into four large chops by removing every other bone.
- Prepare the marinade by combining all ingredients.
- Submerge the chops in the marinade and refrigerate for two hours.
- Before grilling, season with pink sea salt and freshly ground black pepper.
- Wrap the bones in foil to prevent burning.
- Grill to medium rare - about 4 to 6 minutes per side over medium-high heat (400–450°F). Serves 2.
Serve with your favorite red wine—an unforgettable meal for a truly special Mom!