Narsai's Rack of Lamb Assyrian

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.

• Ready In: 8 hrs 5 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a blender or food processor, puree the marinade ingredients.
2. Rub the marinade well into the racks.
3. Place racks in shallow glass or enameled pan and pour the remaining marinade over them.
4. Marinate in the refrigerator overnight or in a cool room temperature for 6-8 hours.
5. If it has been in the refrigerator, it needs to come to room temperature, which may take 45 minutes or so before roasting.
6. Preheat the oven to 450 degrees F.
7. 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.