Rack Of Lamb With Pomegranate Sauce

1. 1

   I quarter the pomegranates and cut out the white pith. Then it is easy to invert the quarters and get the seeds.

2. 2

   It is also easy to get the seeds if you do it under running water.

3. 3

   Set aside 1/2 cup for garnish.

4. 4

   Puree remaining seeds in a processor.

5. 5

   Strain into a saucepan, discarding seeds.

6. 6

   Add broth, wine, molasses and bay leaf, boil until mixture is reduced to 2/3 cup, about 25 minutes, stirring occasionally.

7. 7

   Season with salt & pepper to taste; set aside.

8. 8

   For lamb: Preheat oven to 400u00b0F.

9. 9

   Crush mustard seeds and peppercorns, press into lamb and sprinkle with salt.

10. 10

    In a skillet heat oil on medium high, add 1 rack of lamb, meat side down, saute until brown, remove and put on a baking sheet, meat side up.

11. 11

    Repeat 2 more times.

12. 12

    Roast lamb 20 minutes for medium rare, or cooked to desired color.

13. 13

    Cut lamb into chops, place on plates, drizzle with sauce.

* Per serving · 4 servings · Values may vary.