Pomegranate and Fennel Glazed Rack of Lamb
Ingredients
- 3 tablespoons chopped fresh oregano
- 2 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons pomegranate molasses
- 3 tablespoons fennel seeds, divided
- Kosher salt
- Freshly ground pepper
- 2 medium fennel bulbs, sliced lengthwise
- 1 small onion, thinly sliced
- 2 3–3 1/2-pound racks of lamb, rib bones frenched
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- 1/4 cup pomegranate seeds
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