In a small bowl mix the paste ingredients. Spread the paste over the lamb racks and allow them to stand at room temperature for 15 to 30 minutes before grilling.
In a small saucepan combine the orange juice, pomegranate juice, honey, and balsamic vinegar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the liquid has reduced to about ⅓ cup, 15 to 20 minutes. Season the light syrup with the salt and let cool. (You can refrigerate the syrup for up to 3 days.)
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the lamb, bone side down first, over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice and moving the racks over indirect heat if flare-ups occur. Remove from the grill when the internal temperature reaches 125°F. Let the lamb rest for 5 minutes before carving into chops (the temperature will rise about 5 degrees during resting).
If necessary, warm the syrup over low heat until it reaches your desired consistency. Serve the lamb warm with the syrup drizzled on top.
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