Pomegranete And Macadamia Crusted Rack Of Lamb

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   Preheat oven to 400 degrees F. Pat racks of lamb dry with paper towels and season generously on both sides with salt and pepper. Heat oil in a large heavy skillet until hot but not smoking, and brown chops on all sides, approximately 6 minutes. Set aside. Using a pastry brush, glaze racks on all sides with molasses, and place meat side up on a parchment lined baking tray. With your hands, press a 1/2 inch layer of nuts on the top of the glazed rack. Roast in preheated oven at 400 F for 15 minutes for medium rare, 17 minutes for medium. Transfer racks to a cutting board and let sit for 10 minutes. Slice into chops. Mound mashed potatoes in centre of plate, stand four chops bone up allowing them to lean on each other, scatter glazed carrots around chops and garnish with parsley.

* Per serving · 4 servings · Values may vary.

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