For the lamb: Preheat the oven to 375 degrees F.
Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
Deglaze the pan with the chicken stock. Reduce by two-thirds.
Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
For the potato cakes: Preheat the oven to 400 degrees F.
Grate the potatoes and blend with the flour, egg, salt, and pepper.
Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
Turn the pans over to unmold the potato cakes.
For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	263927 Kcal (1105010 kJ)
Calories from fat	103473.16 Kcal
		% Daily Value*
Total Fat	11497.02g	17688%
Cholesterol	23749.94mg	7917%
Sodium	278.81mg	12%
Potassium	97169.22mg	2067%
Total Carbs	30311.34g	10104%
Sugars	3681.62g	14726%
Dietary Fiber	1303.2g	5213%
Protein	12791.33g	25583%
Vitamin C	2135.2mg	3559%
Vitamin A	237mg	7899%
Iron	1893.9mg	10522%
Calcium	292500mg	29250%

Amount Per 100 g
Calories	4289.6 Kcal (17960 kJ)
Calories from fat	1681.75 Kcal
		% Daily Value*
Total Fat	186.86g	17688%
Cholesterol	386.01mg	7917%
Sodium	4.53mg	12%
Potassium	1579.29mg	2067%
Total Carbs	492.65g	10104%
Sugars	59.84g	14726%
Dietary Fiber	21.18g	5213%
Protein	207.9g	25583%
Vitamin C	34.7mg	3559%
Vitamin A	3.9mg	7899%
Iron	30.8mg	10522%
Calcium	4754mg	29250%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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