Prep 5 mins
Cook 8 hrs
This restaurant no longer exists but it was in Berkley, CA in the '70's to mid 80's. This recipe was one of their hallmarks.I found this in a cookbook full of Berkely restaurant recipes called Compliments of the Chef. *I also have this recipe in a James Villas' Town and Country cookbook but there some proportions are different in this way: 2 large onions, 6 cloves garlic, 2 tsp. fresh basil leaves, finely chopped, 1 cup pomegranate juice and 1/2 cup dry red wine-the rest is the same.
- 1 large onion, coarsely chopped
- 2 -3 garlic cloves
- 1 teaspoon dried basil leaves
- 1⁄2 cup pomegranate juice, less of concentrate
- 1⁄4 cup dry red wine
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 -3 racks of lamb, 8-9 ribs each
- In a blender or food processor, puree the marinade ingredients.
- Rub the marinade well into the racks.
- Place racks in shallow glass or enameled pan and pour the remaining marinade over them.
- Marinate in the refrigerator overnight or in a cool room temperature for 6-8 hours.
- If it has been in the refrigerator, it needs to come to room temperature, which may take 45 minutes or so before roasting.
- Preheat the oven to 450 degrees F.
- When ready to cook, wipe off any excess marinade and roast the racks for 15-20 minutes for medium rare, longer if you like them done to a greater degree.