Roast Lamb With Pomegranate Glaze

• 1 cup pomegranate syrup
• 1 cup honey
• 1 cinnamon stick
• 3 allspice berries
• 1 clove garlic, crushed
• 1 sprig rosemary
• Juice of 1 lemon
• 1 rack of lamb
• Olive oil
• Salt and ground black pepper

1. Place a roasting pan in the oven and preheat to 450 degrees.
2. To make the glaze: combine all ingredients except lemon juice in a small saucepan.
3. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
4. Remove from heat and strain.
5. Stir in the lemon juice.
6. To make the lamb: rub the lamb with olive oil and season with salt and pepper.
7. Place in the pan, fatty side down, and roast for 10 minutes.
8. Baste with glaze, turn over and baste the other side.
9. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees.
10. Let stand several minutes before slicing.
11. Serve with extra glaze.

pomegranate syrup, honey, cinnamon, berries, clove garlic, rosemary, lemon, rack of lamb, olive oil, salt

Taken from cooking.nytimes.com/recipes/12028 (may not work)