• 2 racks of lamb
• 6 large cloves garlic
• 1-1/2 Tbs. chopped fresh thyme
• 1 cup pomegranate juice
• 3 Tbs. olive oil
• salt and pepper
• 2 Tbs. pomegranate seeds, for garnish

To prepare lamb, lightly score fat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Scrape up off the work surface any garlic and thyme that didn't adhere to the lamb; add it to the bag. Pour pomegranate juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally. To cook lamb, remove lamb from bag, reserving marinade; pat dry. Bring to cool room temperature. Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve. Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast at 500°F until the internal temperature reads between 125°F and 130°F for medium rare, about 25 minutes. Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let cool 10 minutes. Carve into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds. Makes 16 chops.

Courtesy: Pomegranate Council

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 120, fat 8.2g, 61% calories from fat, cholesterol 21mg, protein 6.9g, carbohydrates 5.0g, fiber 0.1g, sugar 2.0g, sodium 21mg, diet points 3.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.9, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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