Herb-Crusted Rack of Lamb with Pomegranate Reduction

Preheat oven to 400°F (200°C).

Wash and peel the sweet potato, then cut into 1-inch cubes. Toss with 1 tsp olive oil and a pinch of salt and pepper. Arrange on a baking sheet and roast for 25 minutes until tender and caramelized.

Trim and halve the brussels sprouts. Toss with remaining 1 tsp olive oil, salt, and pepper. Add to the baking sheet with sweet potatoes after they've been cooking for 10 minutes.

In a small bowl, combine the chopped rosemary, thyme, minced garlic, and panko breadcrumbs.

Season the rack of lamb with salt and pepper. Heat an oven-safe skillet over medium-high heat.

Sear the lamb, fat side down first, for 2 minutes, then flip and sear the other sides for 1 minute each.

Remove the skillet from heat. Brush the lamb with 1 tsp dijon mustard, then press the herb-breadcrumb mixture onto the meat.

Transfer the skillet to the oven and roast for 15-18 minutes for medium-rare (internal temperature of 130-135°F).

While the lamb cooks, prepare the pomegranate reduction. In a small saucepan, combine 1/2 cup pomegranate juice, 1 tsp honey, and 1 tsp balsamic vinegar.

Bring the mixture to a simmer over medium heat and reduce until it thickens to a syrupy consistency, about 10-12 minutes.

Remove the lamb from the oven and let rest for 5 minutes before slicing into individual chops.

Plate the sweet potato cubes and brussels sprouts, arrange the lamb chops on top, and drizzle with the pomegranate reduction.

Garnish with 2 tbsp pomegranate seeds and serve immediately.