Pomegranate Molasses Lamb

Published: Dec 14, 2020 Modified: Dec 14, 2020 by Candice This post may contain affiliate links.

This recipe is actually a secret weapon of mine - Whenever I miss my sister, I bribe her to come over by making this Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree. It’s a fantastic dish, and it takes next to no time to make. If you have 35 minutes to spare and want a delicious meal, this should be your go-to. It’s perfect for weeknight dinners, date nights, dinner parties, and bribing sisters!

The marinade for the lamb MAKES this dish. It’s composed of garlic, dijon, and pomegranate molasses. It’s the perfect savory-sweet marinade, and the pomegranate molasses gives the outside of the lamb the best texture as it cooks in the oven.

The pomegranate molasses glazes the lamb in a sweet crust without burning, making it the perfect complement to the garlic and gaminess of the lamb.

In our home we try to minimize the amount of salt we eat, so this lamb has no added salt. The herbes de provence is one of the seasonings I use that make it easy to skip out on the added ingredient. However, it you like saltier food, then you should consider adding some.

pomegranate molasses - If you can't find pomegranate molasses, you can buy pomegranate juice, and reduce it down until it is syrupy. Pomegranate molasses is not known to be sweet, but has an awesome tanginess that is tasty in stews, marinades, and even salad dressings.

herbes de Provence - a spice blend that usually contains Provence spices like thyme, basil, rosemary, tarragon, savory, marjoram, oregano and often a touch of lavender. If you cannot find it at your local store and are looking for a simple substitution, dried rosemary works great in this recipe.

oil - you can use any flavorless oil or olive oil in this recipe.

You can cook this recipe two ways: cutting the chops into double chops, or leaving the rack whole. Both work great, but my preference is to cut the chops into pairs of two to get the most surface area seasoned and dressed.

First, slice the lamb chops into pairs of two, lay out the lamb, and sprinkle each side with the Herbes de Provence, and optional salt.

Next, blend, whisk, or mix in a food processor the garlic, dijon mustard, pomegranate molasses, and oil together to make the dressing. Spoon the vinaigrette dressing on just one side of the lamb.

Broil the lamb in the oven on high, until the top side is browned. This should take about 5 minutes. Then, flip the lamb over, and spoon the vinaigrette dressing on the other side of the lamb. Broil on the second side for 5 more minutes. Then turn the oven temperature to 350F and roast until the lamb’s internal temperature reads 135F. Pull from oven and let rest until internal temp reaches 145F (medium-rare). See note below for USDA internal temperature guidelines. You can do this with an instant-read thermometer.

Note: The USDA recommends 145F minimum internal temperature for lamb with a 3-minute rest, 145F (medium-rare) or 160F (medium). I take the lamb out of the oven around 135F and rest it for up to 10 minutes to get up to USDA’s end temperature of 145F because I prefer it more rare. It does continue to cook slightly once removed from the oven.

Let the lamb rest an additional 5 minutes before serving.

Cook until the lamb’s internal temperature reads 135F. Pull from the heat source and let rest until internal temp reaches 145F (medium-rare).

A small rack will serve two and a large rack can serve up to 4. The average weight is 1.6-2.2 pounds, but you can find them anywhere from 1-3 lbs. 

Rack of lamb is the most popular part of the animal, and the most popular for restaurants to buy. Because of the demand and lower production quantities of the animal, the rack can be very expensive.

My favorite thing to serve with this recipe is a cauliflower basil puree. Here is how you make it:

While the lamb cooking, bring the cauliflower florets (equivalent of one head of cauliflower) and 1 cup chicken stock to boil, covered. Steam 10-12 minutes until tender, but still firm. Add to a blender with the 4 cloves of garlic and 1 full handful of basil leaves. Blend until pureed. Add more stock (or water) if necessary. Season with salt and pepper to taste.

Here are some other delicious things to serve with this lamb:

As a part of a proportional diet, I try to have a higher ratio of vegetables to meat in my diet, and one of the reasons I do this is so that when I do buy and cook meat like lamb, I can put the time and effort into prioritizing locally sourced, high-quality meat. I want to be able to enjoy the best quality meat that I can and reducing the frequency that I eat it and portion size allows me to do that.

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This post was originally published in January of 2019 but was republished with new photos, step by step instructions, and tips in December of 2020.