Rack of Lamb With Pomegranate Sauce

When I first started seeing pomegranates available at the markets this year, I was at a loss for recipes to use them in. As kids we just quartered them and ate them like oranges. I haven't seen them for years until now--and they are everywhere! I am finding more recipes to use them in and this is a good one.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• sauce

• 2  large pomegranates, quartered
• 1  cup beef broth
• 1⁄2 cup red wine
• 3  tablespoons pomegranate molasses
• 1  bay leaf
•  salt & pepper
•  lamb
• 1⁄4 cup yellow mustard seeds, ground
• 1  teaspoon white pepper
• 1  teaspoon black pepper, ground
• 1 1⁄2 teaspoons  grated sea salt
• 3 (1 1/2lb)  racks of lamb, frenched
• 1  tablespoon extra virgin olive oil

Directions

1. I quarter the pomegranates and cut out the white pith. Then it is easy to invert the quarters and get the seeds.
2. It is also easy to get the seeds if you do it under running water.
3. Set aside 1/2 cup for garnish.
4. Puree remaining seeds in a processor.
5. Strain into a saucepan, discarding seeds.
6. Add broth, wine, molasses and bay leaf, boil until mixture is reduced to 2/3 cup, about 25 minutes, stirring occasionally.
7. Season with salt & pepper to taste; set aside.
8. For lamb: Preheat oven to 400°F.
9. Crush mustard seeds and peppercorns, press into lamb and sprinkle with salt.
10. In a skillet heat oil on medium high, add 1 rack of lamb, meat side down, sauté until brown, remove and put on a baking sheet, meat side up.
11. Repeat 2 more times.
12. Roast lamb 20 minutes for medium rare, or cooked to desired color.
13. Cut lamb into chops, place on plates, drizzle with sauce.