Spring Rack Of Lamb With Rhubarb Sauce

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Rhubarb sauce:

1/2 pound fresh spring rhubarb, small tender ribs if possible (see Note)

2 teaspoons canola oil

1/2 small red onion, about 1 cup small dice

-- Pinch 5-spice powder, or to taste

1/2 cup fresh orange juice

1/2 to 1 teaspoon pomegranate concentrate or paste, to taste (see Note)

1 tablespoon honey, or to taste

1 tablespoon double strength beef broth, optional (reduce regular broth volume by at least half)

-- Kosher salt and pepper


2 half-racks of lamb (16 bones total), about 2-2 1/2 pounds total

-- Kosher salt and pepper to taste.

1 tablespoon canola oil or as needed

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