1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon Montreal steak seasoning
1/4 teaspoon pepper
2 frenched racks of lamb (1-1/2 pounds each)
1/4 cup pomegranate seeds
Preheat oven to 375°. In small bowl, combine the first eight ingredients. Place lamb on a rack in a shallow roasting pan; rub with herb mixture.
Bake 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting. Serve with pomegranate seeds.