Roasted Rack of Lamb with a Pomegranate, Cassis & Blood Orange Molasses Glaze

December 20, 2015

Hey y’all! It’s hard to believe it’s basically Christmas and so close to New Years Eve. With Christmas dinner right around the corner, I’ve been doing a lot of thinking about Christmas. Okay I’ve mostly been thinking about cookies! Of course, you want something really delicious and festive. And we all know Christmas festivities involve beautiful colors because it’s not fair that your sugar cookies are the only colorful food on the table. This Roasted Rack of Lamb with Pomegranate, Cassis, and Blood Orange Molasses is the perfect entree to give you all the colors of the rainbow on your table. Don’t forget that if you need a beautiful Christmas side that reminds you of that tree you painstakingly chopped down, this Romanesco Broccoli is the perfect addition to your lamb!

So what is so special about this rack of lamb? Um the obvious answer is everything! But actually it’s that you’re going to make your own molasses. Now typically, I’d tell you to shop around and buy pomegranate molasses, but that’s basic and we aren’t doing basic this Christmas. Plus the joy of making your own molasses is that you can tweak your molasses to the perfect flavoring… or you can add some beautiful flavor that will make your molasses a real party. Enter in blood orange and cassis vinegar. If you don’t have cassis vinegar laying around at home (I’m going to change your life) try this vinegar it’s my favorite. It’s a little expensive, but if you’ve ever bought fancy olive oil you know typically it’s worth the extra money. Plus this little bottle will get you through a very long time. And it’s delicious on everything!

Lamb-Diptych _MG_2901 _new

Once you’ve created your molasses, you want to get your meat and veggies seasoned. Sidenote about your lamb. Listen, I don’t know about you, but I’m tryna go to the beach in January (more details about that very soon… like in a few weeks and probably a few drops of overly excited starts to future blogs. Look for some seriously veggie heavy recipes coming soon because I’m definitely partaking in the January diet!) so I’m cutting off a lot of the fat from my meat. If you’re like me, or had the unfortunate run in with a bad butcher here are some tips on how to cut your meat. From there, you can season and roast. YES, you’re so close!!!

Finally, once your rack of lamb is out of the oven you can plate and eat. I like to put my remaining molasses into a bowl so each person can add however much molasses they want to their lamb, but if you’re feeling really festive, just pour all the leftover molasses on you racks! Season with additional pomegranate seeds because it’s pretty. You’re sure to please the family… I know I had a friend who literally licked his plate. I’m not joking.



serves 6



2 New Zealand Racks of Lamb

1 c pomegranate seeds
1/4 c cassis vinegar
3/4 c blood orange juice
1/2 c white sugar
1/2 c water
4 mint leaves

18 – 20 red pearl onions, halved
1/2 white onion, sliced
1 tbsp olive oil
4 rosemary sprigs
3 garlic blubls, chopped
fronds from 1 fennel bulb
pomegranate seeds for plating




  1. In a food processor, puree pomegranate seeds till you have a thick consistency similar to homemade mashed potatoes. The consistency won’t be completely smooth. About 3 minutes.
  2. In a saucepan over medium-high heat, combine pomegranate mash, sugar, water, blood orange juice, cassis balsamic vinegar and mint leaves. Cook stirring occasionally until sugar has dissolved. Reduce heat to medium-low heat and cook until mixture has reduced to about 1 1/2 – 2 cups. Should be a syrupy consistency. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to jar.
  3. Preheat oven to 500°F. Toss onions and fennel fronds in olive oil. Season with salt and pepper. Distribute evenly across your roasting pan.
  4. Cut any unwanted fat layers from your racks. Season lamb with garlic, salt and pepper. With a brush, brush your molasses over both sides of your lamb, add more to the top. Add to your roasting pan and sprinkle rosemary on the top.
  5. Roast lamb for 5 minutes. Lower oven to 375º F and roast for about 15 minutes per pound or until the interior of your meat reaches 125° F with a meat thermometer. *After the first 20 minutes, add a small amount of water (about 1/4 cup at a time) to the bottom of your pan, brush an extra layer of pomegranate syrup to the top.
  6. Allow meat to rest for 10 minutes before cutting into chops. Transfer vegetables and lamb over to your serving platter. Serve with remaining molasses.


And just like that, and you’ve got a delicious and festive Christmas dinner.

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1 Comment

  • Winter Crown Jewel Salad

    […] made your wreath, you’ve decorated a million sugar cookies, and your rack of lamb (you might want this recipe!) is all thawed and ready to be cooked, but what’s your Christmas side salad going to be? […]

    December 22, 2015 at 10:33 pm Reply
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