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Armenian Rack of Lamb (Sedlo)

Category:	Entrees
Ingredients:	Rack of lamb Pomegranate juice (enough to cover the rack) Salt Onion
Preparation - Directions:	Trim the rack down to the eye of the meat, which is frenching it. Juice your pomegranates by cutting the fruit in half and reaming it on a juicer. (You can use the bottled juice, but it doesn’t have the same intensity of flavor.) Quarter an onion. Add 1 teaspoon of salt. Put all ingredients in a large plastic bag or a container you can turn over every few hours. (I use a Tupperware container made for marinating.) Marinate for up to 2 days. Grill, broil or roast in 400° oven to your preferred degree of doneness. Serve with buttered rice and a spiced crab apple and leafy salad. Serves 2.

Category:

Entrees

Ingredients:

Rack of lamb
Pomegranate juice (enough to cover the rack)
Salt
Onion

Preparation - Directions:

Trim the rack down to the eye of the meat, which is frenching it.
Juice your pomegranates by cutting the fruit in half and reaming it on a juicer. (You can use the bottled juice, but it doesn’t have the same intensity of flavor.)
Quarter an onion. Add 1 teaspoon of salt. Put all ingredients in a large plastic bag or a container you can turn over every few hours. (I use a Tupperware container made for marinating.)
Marinate for up to 2 days.
Grill, broil or roast in 400° oven to your preferred degree of doneness.
Serve with buttered rice and a spiced crab apple and leafy salad.
Serves 2.