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. If you have 25 minutes to spare and want a delicious meal, this should be your go-to.
Trim the fat on the lamb so there is only ~⅛″ 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.
Blend or food process the garlic, dijon, oil, and pomegranate molasses. Spoon the vinaigrette on one side of the lamb.
Broil the lamb in the oven on high, until the top side is browned, ~5 minutes.
Flip the lamb. Spoon the vinaigrette 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)*.
Let rest 5 minutes before serving.
If you are cooking this as a full rack, you can follow the same directions, and just make sure you cook until internal temperature reads 145 (medium rare), 160 (medium). It will take longer.You should trim most of the fat from the rack before cooking. The fat adds a great flavor, but if you leave it all it won't render down properly and you will be left with an unpleasant fat layer. Furthermore, if you are cooking it over fire or under a broiler, the fat can catch fire, which is dangerous. 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 rarer. It does continue to cook slightly once removed from the oven.Depending on the size of the rack, a rack of lamb can serve anywhere from 2-4 people. The average weight is 1.6-2.2 pounds, but you can find them anywhere from 1-3 lbs.