When I miss my sister, I bribe her to come over by making this Pomegranate Molasses Lamb with Romanesco Cauliflower Basil Puree. Taking only 35 minutes to make, it's delicious and perfect for weeknight dinners, date nights, dinner parties, and bribing sisters.
Preheat to 450F.
Trim the fat on the lamb so there is only ~1/8″ of fat. We want to keep some fat because we aren’t using any oil.
Liberally sprinkle the Herbes de Provence on all sides of the lamb.
In a bowl, mix together the garlic, dijon, olive oil, and pomegranate molasses. Cover the lamb with the mixture.
Lay the racks fat side up on a baking sheet. Bake 15 minutes, rotate the pan, and bake another 10 minutes.
Cook until internal temperature reads 145 (medium rare), 160 (medium).
While your lamb is in the oven, bring the cauliflower florets and chicken stock to boil, covered. Immediately reduce to simmer and steam 10-12 minutes until tender, but still firm.