Rack of Lamb with Roasted Pomegranate Jus
Ingredients
- 2 teaspoons olive oil, plus more for oiling skillet
- 1 1/2 cups pomegranate seeds (from 1 large fruit), plus more for garnish
- 1 small sprig rosemary
- 1/4 cup dry red wine
- 2 tablespoons dry red wine
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon kosher salt
- 1 8-bone rack of lamb (about 2 pounds), trimmed and frenched
- 1/2 cup chicken broth
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