Holiday
Rack of Lamb
A festive main from Savor the Holidays — 2 servings.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Rack of Lamb is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 1 rack of lamb (about 1 1/2 pounds)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon cornstarch (optional, for thickening)
Method
- 1
Preheat the oven to 425°F (220°C).
- 2
Season the Rack of Lamb generously with salt and pepper on all sides.
- 3
Heat the olive oil in an oven-safe skillet over medium-high heat. Add the Rack of Lamb, fat side down, and sear for about 2- 3 minutes until browned. Flip the rack and sear the other side for an additional 2-3 minutes.
- 4
Transfer the skillet with the Rack of Lamb to the preheated oven. Roast for about 15- 20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). If you prefer your Lamb more well- done, cook for a few minutes longer.
- 5
While the Lamb is roasting, prepare the pomegranate sauce. In a small saucepan, combine the minced garlic, pomegranate juice, balsamic vinegar, and honey. Bring the mixture to a boil, then reduce the heat to low and simmer for about 5 minutes until the sauce has thickened slightly. If you prefer a thicker sauce, you can whisk in 1 teaspoon of cornstarch mixed with 1 teaspoon of water and cook for an additional minute.
- 6
Once the Rack of Lamb is cooked to your desired doneness, remove it from the oven and let it rest for a few minutes.
- 7
Slice the Rack of Lamb into individual chops and serve with the pomegranate sauce drizzled on top.
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