- 2 racks of lamb (about 1 lb., 2 oz. each), frenched and trimmed of excess fat
- 2 tbsp. extra-virgin olive oil
- 1 ½ tsp. minced fresh rosemary
- Kosher salt and freshly ground black pepper
- 4 tsp. Dijon mustard
- 1 garlic clove, crushed through a press
- ⅓ c. finely chopped pistachios
- 3 tbsp. panko (Japanese bread crumbs)
- ½ c. hearty red wine, such as Shiraz
- ½ c. reduced-sodium beef broth
- ½ c. bottled pomegranate juice
- 1 tbsp. cold unsalted butter
- ½ c. fresh pomegranate seeds, for garnish
Preheat oven to 400ºF.
Brush lamb all over with 1 tbsp. of oil. Sprinkle with rosemary and season with 1 tsp. salt and 1/2 tsp. pepper. In a very large ovenproof skillet, heat remaining 1 tbsp. oil over medium-high heat. Add one rack of lamb, meaty side down, and cook until browned, about 3 minutes. Transfer to a plate and repeat with second rack of lamb. Pour out fat in skillet.
In a small bowl, mix mustard and garlic. Spread mustard mixture on meaty side of each rack. Combine pistachios and panko on a plate. Dip mustard-coated side of each rack in pistachio mixture and press to adhere. Stand racks, bones up, in skillet, intertwining bones.
Bake until an instant-read thermometer inserted in center of a rack registers 130ºF for medium-rare, 15 to 20 minutes. Transfer racks to a carving board and let stand for 5 to 10 minutes before carving.
Meanwhile, make sauce: Pour off all of fat and any crust crumbs from skillet, leaving browned bits in pan. Place skillet over high heat. Add wine, broth, and pomegranate juice and bring to a boil, scraping up browned bits in skillet with a wooden spoon. Boil until reduced to about 1/3 c., about 5 minutes. Remove from heat, add butter, and whisk until butter melts and lightly thickens sauce. Season with salt and pepper.
Cut each rack between bones to make 16 chops. Arrange 4 chops on each dinner plate, drizzle with about 1 tbsp. of sauce, and scatter with 2 tbsp. of pomegranate seeds. Serve hot.
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