2 racks of lamb
6 large cloves garlic, chopped finely
1-1/2 tablespoons chopped, fresh thyme
1 cup pomegranate juice
3 tablespoons olive oil
Salt
Freshly ground black pepper
Pomegranate seeds for garnish

To prepare lamb, lightly score fat in a diamond pattern; rub each rack with half the garlic and half the thyme. Put lamb in a heavy duty resealable bag. Scrape up off the work surface any garlic and thyme that didn't adhere to the lamb; add it to the bag. Pour pomegranate juice into bag; seal. Marinate lamb in the refrigerator overnight, turning occasionally.

To cook lamb,  remove lamb from bag, reserving marinade; pat dry. Bring to cool room temperature.

Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve.

Rub each rack with half the olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up.

Roast at 500° F until the internal temperature reads between  125 and 130 for medium rare, about 25 minutes. Baste lamb with reserved reduced marinade twice toward the end of cooking. Remove lamb from oven; cover with a tea towel. Let rest 10  minutes. Carve into chops.

Drizzle each chop with a scant teaspoon of remaining reduced marinade.

Garnish chops with pomegranate seeds.

Makes 16 chops.