Roasted Aussie Lamb Chops with Pomegranate Molasses

Lamb chops are a winter staple—perfect for holiday gatherings and cold weather. This recipe, using a frenched rack from Aussie Lamb, delivers the comfort of traditional roasted chops with a fun and decadent twist: pomegranate molasses. Though I finished my lamb with pistachios and fresh mint, the dish would pair nicely with a classic mint jelly or garlicky yogurt sauce. Refrigerate leftovers in an airtight container for up to 4 days. (Learn more ways to cook with lamb and explore a variety of great recipes here.)

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4 cloves peeled garlic
3 tablespoons fresh rosemary
⅓ cup olive oil (plus 1 tablespoon for cooking)
1 teaspoon salt
½ teaspoon fresh black pepper
1 lb. frenched rack of Aussie Lamb
¼ cup pomegranate molasses
2 tablespoons butter
Chopped pistachios for serving, optional
Fresh mint for serving, optional


In a food processor, pulse garlic, rosemary, olive oil, salt, and pepper until well-combined (pieces of garlic and rosemary should appear finely chopped).

Pour marinade into a ziploc bag with the rack of lamb. Using your fingers, seal the bag after squeezing out any air, then rub the marinade across all sides of the meat. Refrigerate for at least one hour (up to 24 hours).

Preheat oven to 400º. Remove marinated lamb from fridge. In an oven-safe pan, heat 1 tablespoon oil on the stove (medium-high). Sear lamb on all sides. Once seared, place the pan in the oven and cook until the meat reaches an internal temperature of 135º F for medium-rare (anywhere from 12-20 minutes depending on stovetop cook time, oven strength, etc.).

While your lamb is cooking, heat up the pomegranate molasses and butter in a small saucepan—stir until combined. Remove lamb from the oven and immediately brush molasses sauce over all sides of the meat. Let it rest whole for 10 minutes before serving.