Directions

Pomegranate Glaze

1. In a medium sized sauce pot, combine all ingredients except for the agave and Dijon mustard. Heat mixture to a simmer and reduce by 75%.
2. Remove the pot from the heat and whisk in the agave and Dijon mustard.
3. Remove the pot from the heat and whisk in the agave and Dijon mustard.

Lamb Rack

1. Preheat convection oven to 350°F with a low fan speed.
2. Season lamb racks with kosher salt and pepper.
3. Heat a heavy-bottomed skillet with olive oil over medium heat and brown the lamb thoroughly.
4. Transfer lamb to a sheet tray lined with parchment paper and a rack with the meat side facing up. Brush lamb with pomegranate glaze and place the sheet tray in the oven. 
5. Brush the lamb with additional pomegranate glaze every 4-5 minutes to develop an lacquered coat of glaze. Continue to cook until a suggested temperature of 145°F.
6. Remove from the oven and allow the lamb to rest for at least 10 minutes before slicing.
7. Portion lamb into 16 chops.

1. In a medium bowl, combine pearl cous cous, orange segments, pomegranate seeds, pearl onions, mint and parsley and gently toss to thoroughly combine.
2. Portion approximately 1 ¼ cups of the cous cous mixture on a plate, top with crumbled goat cheese and 2 prepared lamb chops.
3. Serve immediately.