Pomegranate molasses is a thick, exotic concoction that you will find in Middle Eastern groceries and often in the international section of large supermarkets. It is used extensively in the Middle East and is much prized for its sweet-sour flavor, natural tenderizing capabilities and wonderful “coatability.” Some brands are thicker than others. To thin, combine molasses with a little pomegranate or cranberry juice. If you cannot find pomegranate molasses, try combining honey, lemon and cranberry or pomegranate juice.

Lamb racks come in sizes ranging from 4 to 8 ribs. Count on 3 to 4 ribs per person. Total cooking time will range from 15 to 25 minutes, depending on size. Be sure to turn the racks every 5 minutes or so; more frequently if they are browning too quickly on one side.

This is one recipe where a reliable meat thermometer will prove very useful. Insert it into the center of the rack towards the end of the cooking time. A reading of 150 to 155°F (65 to 68° C) is just about right for a desirable medium-rare to medium.