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Ingredients

• 1 Large Spring lamb Rack (2 – 2 ½ lbs.) well trimmed, ribs cleaned (ask your butcher to “French” the rack for you)
• ***************
• Marinade:
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed, finely chopped
• 1 Tbls fresh rosemary, finely chopped
• 1 Tbls fresh mint, finely chopped
• 1 Tsp fresh thyme leaves, finely chopped
• **************
• Crust:
• 1 ½ cups fresh mint
• ¼ cup pistachio nuts (natural) toasted
• ¼ cup pine nuts, toasted
• 2 Tbls fresh lemon juice
• 2 garlic cloves, crushed
• ¾ Tsp salt
• ½ Tsp freshly ground black pepper
• ½ cup Japanese panko bread crumbs
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• pomegranate-Port Reduction
• 2 cups red wine
• 1 cup Ruby port wine
• 3 Tbls pomegranate molasses
• 2 Tbls sugar
• 2 Tbls chilled butter, cut into ½ inch cubes.
• salt and fresh ground black pepper to taste
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• mint sprigs and/or pomegranate seeds for garnish.

Description

This Is A Wonderful Holiday Recipe That Will Win Over Those Who Claim They Do Not Like Lamb. It Is Colorful And Elegant Enough For A Formal Dinner Party Yet Easy Enough For An Informal Get Together. At First Glance, This Recipe May Appear To Be A Littl

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