2 racks of lamb, about 1 pound each
2 red onions, thinly sliced
4 tablespoons olive oil
1 teaspoon Kosher salt
Freshly ground black pepper
(1) 750ml bottle Carlo Pomegranate Molasses*
In a shallow roasting pan, scatter the red onion slices evenly on the bottom of the pan. Place the lamb on top of the onion slices. Rub each rack of lamb with 2 tablespoons of olive oil. Salt and pepper to taste. Put a few onion slices on top of each rack. Marinate 6-8 hours.
Heat the grill over a low fire, place the rack of lamb bone side down. Baste with pomegranate molasses while barbequing. The sauce should caramelize on the outside, but be careful not to burn the sauce. Flip the racks meat side down and continue basting & flipping, until cooked to medium-rare.
Serve with rice pilaf or basmati rice, Greek salad, and Goosecross Merlot
* Pomegranate molasses can be purchased at a specialty food store or ethnic market. I buy mine from the Oakville Grocery in Oakville, CA (707) 944-8802. www.oakvillegrocery.com