Narsais Assyrian Lamb with Pomegranate Marinade

• 2 cups pomegranate juice (from concentrate), preferably Pom Wonderful brand
• 1 yellow onion, coarsely chopped
• 3 cloves garlic
• 1 teaspoon minced fresh rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 eight-rib racks of lamb

1. In a blender or food processor, combine the pomegranate juice, onion, garlic, rosemary, salt, and pepper.
2. Blend well.
3. Put the lamb in a nonreactive container.
4. Add the marinade and turn the lamb in the marinade to coat it on all sides.
5. Cover and refrigerate for at least 6 hours or overnight.
6. Remove the lamb from the marinade and strain the marinade through a fine sieve into a small saucepan, pushing on the solids with a rubber spatula to extract as much liquid as possible.
7. Simmer over high heat until reduced to 1/2 cup.
8. Preheat the oven to 450F.
9. Set the meat on a rack in a baking sheet.
10. Roast until the lamb registers 130F (for medium) on an instant-read thermometer, about 30 minutes, basting every 10 minutes with the reduced marinade.
11. Let rest for at least 10 minutes before carving into chops.
12. Enjoy with Cakebread Cellars Napa Valley Cabernet Sauvignon or another rich and firmly structured red wine.

pomegranate juice, yellow onion, garlic, fresh rosemary, kosher salt, freshly ground black pepper, eightrib racks of lamb

Taken from www.epicurious.com/recipes/food/views/narsai-s-assyrian-lamb-with-pomegranate-marinade-388226 (may not work)