Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.
Be sure to ask for American lamb rather than New Zealand. The delicate New Zealand breeds are much smaller than the meaty domestic varieties, so the cooking time (and yield) would change significantly.
Ingredient info: Pomegranate molasses is available at Middle Eastern markets and some supermarkets, and online.
Ingredients
Preparation
Step 1
Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
Step 2
Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
Step 3
Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8–10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
Step 4
Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25–30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
Step 5
Serve lamb over vegetables topped with pomegranate seeds.
Recipe notes
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