Our Recipes

Rosemary-Crusted Rack of Lamb with Pomegranate Sauce

Serves Four

Rosemary-Crusted Rack of Lamb

Adapted from West Coast Prime Meats Cooks © 2015


  • Two racks of lamb, crowned, cleaned and defatted, about seven to eight chops each*
  • Two tablespoons Dijon mustard
  • Two tablespoons olive oil
  • Three tablespoons minced garlic
  • One sprig fresh rosemary, coarsely chopped
  • One teaspoon salt
  • One teaspoon freshly ground black pepper
  • Two tablespoons olive oil for cooking
  • Half-cup pomegranate sauce (see recipe)

*To learn how to crown a rack of lamb, see How to French-Trim or Crown a Rack


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, combine the mustard, garlic and rosemary.
  3. Rub lamb racks on both sides with salt, pepper and 2 tablespoons of olive oil, then rub in the mustard mixture.
  4. In a large, heavy-bottom, ovenproof skillet, heat the remaining two tablespoons of olive oil over medium-high heat.
  5. Brown the racks on both sides, two minutes per side.
  6. Place the skillet in the preheated oven and bake for six to ten minutes or until the internal temperature reads 145 degrees Fahrenheit on a meat thermometer for medium rare.
  7. Remove from oven, place lamb racks on a cutting board and let rest for five minutes. Then slice each rack into individual chops, cutting between the bones. Split the chops between four plates, drizzle with the pomegranate sauce and serve.

Note: If you like your lamb medium instead of medium rare, the internal Fahrenheit temperature should read 160; for well-done, cook to 165.

Pomegranate Sauce


  • One tablespoon olive oil
  • Two tablespoons minced shallot
  • One tablespoon minced garlic
  • One cup reduced-sodium beef broth or stock
  • Quarter-cup pomegranate molasses
  • Four tablespoons (two ounces) chilled unsalted butter, cut in four pieces
  • Salt to taste
  • Pepper mill


  1. Heat the oil in a medium sauté pan over medium heat. Add the shallot and garlic and sauté until fragrant and tender, about one minute.
  2. Whisk in the broth and pomegranate molasses. 
  3. Increase the heat to high. Boil the sauce until it reduces by half and is syrupy, about eight minutes.
  4. Remove the skillet from the heat. Whisk the butter into the sauce, one piece at a time, until well blended.
  5. Season the sauce to taste with salt and twists of the pepper mill.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.


Photo credit: Zov Karamardian

Zov Karamardian
Chef/Owner, Zov’s


When chef Zov Karamardian first offered her catering services in 1974, Americans were just beginning to learn about the delicious...
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