POMEGRANATE AND FENNEL GLAZED RACKS OF LAMB FOR FAMILY PARTY AT LAKE CHELAN                                                                                       by CHEF DAN:

Serves 8

 INGREDIENTS:

3 tablespoons Herbs de Provence

2 tablespoons olive oil

3 tablespoons pomegranate molasses plus 3 teaspoons, directions to follow

3 tablespoons fennel seeds

2 fennel bulbs, sliced lengthwise

1 shallot, thinly sliced

2-3 pound racks f lamb, rib bones frenched (to cut away the meat away from end of rib, so part of the bone is exposed

2 tablespoons grape-seed oil

2 tablespoons balsamic vinegar

1/4-cup pomegranate seeds

DIRECTIONS:    (PRE-HEAT OVEN TO 425 DEGREES)

1.   Mix Herb de Provence, olive oil, 3 tablespoons, pomegranate molasses, and 2 tablespoons fennel seeds in a bowl.

2.   Season with salt and pepper to taste.

3.   Toss fennel, shallot, reaming 1 tablespoon fennel seed, remaining 3 teaspoons pomegranate molasses in a prepared baking dish.

4.   Season with salt and pepper and distribute evenly across the bottom of dish.

5.   Season lamb with salt and pepper.

6.   Add 1 tablespoon grape-seed oil to a skillet over medium-heat when sizzling.

7.   Cook 1 rack of lamb, fat side down, until golden brown 8-10 minutes.

8.   Turn and cook other side for 5 minutes.

9.   Transfer to dish with fennel mixture, placing fat side up, rub with Herb de Provence mixture.

10.                Repeat process with remaining grape-seed oil.

11.                 Add second rack, and remaining Herbs de Provence mixture.

12.                Roast lamb in pre-heated oven for 25-30 minutes for medium-rare, internal temperature should read 145 degrees.

13.                Transfer to a cutting board and let rest 15 minutes.

14.                Meanwhile toss vegetables in pan drippings to coat; continue to roast until tender and starting to caramelize, 12-15 minutes.

15.                Remove from oven; add vinegar and toss to combine.

16.                Serve lamb over vegetables topped with pomegranate seeds.

POMEGRANATE MOLASSES RECIPE:   (makes 1-1/2-cups)

4 cups pomegranate juice, 1/2-cup sugar, 1/4-cup; lemon juice.

In an uncovered sauce-pan heat all ingredients over medium-high.

Cook until sugar has dissolved and then simmer for 1 hour. Then chill.

ENJOY DAN:                                                     BON-APPETITE!!