1. Prepare the rack of lamb

Preheat the oven to 425 degrees.

In a small bowl, mix the olive oil, ground cumin, ground coriander, smoked paprika, minced garlic, salt, and pepper. 

Brush this mixture all over the rack of American lamb, both sides.

Place the onion slices on a sheet pan.  Place the  lamb rack on top, fat side up.

2. Roast the lamb

Roast the lamb in the preheated oven for about 15 minutes.  Remove and brush the top with the pomegranate glaze.  Return to the oven for 10-15 more minutes, or until the internal temperature reaches 145°F for medium rare. Adjust cooking time for your preferred level of doneness.

Once cooked, remove the lamb from the oven and let it rest for about 10 minutes.

3. Prepare the pomegranate glaze

While the lamb is roasting, prepare the glaze.  

In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, and soy sauce. Bring to a simmer over medium heat. 

Reduce the heat and let it simmer until the liquid is reduced by half and slightly thickened, about 5 minutes

Stir in the cornstarch mixture and cook for another 2  minutes until the glaze is thickened. Remove from heat and set aside.

4. Serve

Slice the rested lamb racks into individual chops.  Garnish with chopped fresh parsley and drizzle with the extra pomegranate glaze.