Serves 4 portions of 3 chops each
You will want 1-1/2 lamb racks, each with 8 to 9 ribs. Ask the butcher to remove the flap of meat and to French cut the rib bones.
Put into a blender and puree:
1 large onion
2-3 cloves garlic
1 tsp. basil leaves
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup red wine
1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)
Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours. Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.
(c) 1994 Narsai Davis
Accompany with Cooper-Garrod Cabernet Franc