- 4 small racks of lamb, 3/4 to 1 pound each, or 2 large racks of lamb, 1 1/2
to 2 pounds each, trimmed
- 2 cups bottled pomegranate juice or fresh apple cider
- 1/2 cup soy sauce
- 2 tablespoons honey
- 3 cups chopped scallions (about 8 medium scallions)
- 2 teaspoons crushed red pepper flakes
- 4 garlic cloves, finely chopped
- 1/4 cup extra-virgin olive oil
- Fleur de sel or Kosher salt and freshly ground black pepper to taste
- 1/2 cup seasoned rice wine vinegar
- 1/2 cup packed fresh mint leaves
- 1/4 cup packed fresh flat-leaf parsley leaves
- 1 tablespoon honey
- 1/2 tablespoon chopped fresh ginger
- 1 cup peanut oil or vegetable oil
- 1/4 cup golden raisins
- Kosher salt
- Fresh lime juice
First, marinate the lamb. In a non-reactive container large enough to hold all the lamb racks side by side, combine the juice, soy sauce, and honey. Stir in the scallions, red pepper flakes, and garlic. Add the lamb racks, bone side up, cover with plastic wrap, and refrigerate overnight. You can also transfer the marinade to a re-sealable plastic bag and marinate the lamb racks in the bag, turning them from time to time.
Preheat the oven to 400°. Line a baking sheet with foil.
Heat a large skillet over high heat. Add 2 tablespoons of the olive oil and reduce the heat slightly. Remove half of the lamb from the marinade, shake off excess liquid, season with salt and pepper to taste, and sear the meat all over until nicely browned, about 5 minutes total. Transfer to the baking sheet. Repeat with the remaining 2 tablespoons of oil and lamb. Discard the marinade.
Transfer the baking sheet to the preheated oven and roast until medium rare, 130° to 135°. on an instant-read thermometer inserted into the center of the meat without touching the bone. Small racks will be done in 15 to 20 minutes, larger racks in 20 to 25 minutes. Remove from the oven, cover with aluminum foil, and let the meat rest for 5 to 10 minutes.
Meanwhile, prepare the vinaigrette. In a blender or food processor, combine the rice wine vinegar, mint, parsley, honey, and ginger. Blend or process until thoroughly pureed. With the motor running, drizzle in the oil to form a thick emulsion. Transfer to a bowl and stir in the raisins. Season to taste with salt and lime juice.
On a carving board with a sharp knife, cut between the bones of each rack, carving single-bone chops from larger racks and double-bone chops from smaller racks. Spoon some vinaigrette onto each plate. Arrange the chops on top and lightly sprinkle each chop with a little fleur de sel or salt. Drizzle more vinaigrette over the lamb and serve hot.