Pomegranate-and-Fennel-Glazed Rack of Lamb

Preparation

1. Step 1

   Preheat oven to 425°. Mix oregano, olive oil, 3 Tbsp. pomegranate molasses, and 2 Tbsp. fennel seeds in a small bowl; season oregano mixture with salt and pepper.

   Step 2

   Toss fennel, onion, remaining 1 Tbsp. fennel seeds, and remaining 2 tsp. pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.

   Step 3

   Season lamb with salt and pepper. Heat 1 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 Tbsp. vegetable oil, second rack of lamb, and remaining oregano mixture.

   Step 4

   Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125° for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.

   Step 5

   Meanwhile, toss vegetables in pan drippings to coat and continue to roast until tender and starting to caramelize, 10–15 minutes. Remove from oven; add vinegar and toss to combine.

   Step 6

   Serve lamb over vegetables topped with pomegranate seeds.