Rack of Lamb with Pomegranate Molasses Glaze

• 2 racks of lamb, each 2 1/2 lbs (1.25 kg)
• 1/3 cup (75 mL) olive oil
• 3 tbsp (45 mL) herbes de Provence
• Salt and freshly ground black pepper, to taste
• 2/3 cup (150 mL) pomegranate molasses (see Notes)
• Baking sheet

1. Preheat grill to medium-high
2. Place lamb on baking sheet.
3. Rub well with olive oil and herb mixture.
4. Season to taste with salt and pepper.
5. Allow lamb to sit at room temperature for about 30 minutes before grilling.
6. Place lamb fat-side down on grill.
7. Cook, turning racks every 5 to 7 minutes, for 15 to 25 minutes.
8. During the last 4 to 6 minutes of grilling time, brush racks with pomegranate molasses, turning racks so they dont darken too much in any one spot.
9. Remove from grill; let stand for 5 minutes before dividing into individual chops.
10. Serve immediately.

lamb, olive oil, herbes, salt, pomegranate molasses, baking sheet

Taken from www.cookstr.com/recipes/rack-of-lamb-with-pomegranate-molasses-glaze (may not work)