Method:
Bring the lamb to room temperature and pat dry. Mix rosemary, garlic, salt, and olive oil into a paste and rub all over. Place the crown ribs-down on a tray and roast at 90°C for about 1–1½ hours, until the internal temperature reaches 46–48°C. Raise the oven to 250°C, cover bone tips with foil, and brown for 10 minutes until crisp and golden (52–57°C for medium doneness). Rest under foil for 15–20 minutes, then fill with warm fregola salad and carve between ribs.
For the sauce, sauté shallot and rosemary in butter until soft, then deglaze with red wine and reduce by half. Add stock, molasses, and vinegar, simmer until thick and glossy, remove herbs, whisk in butter, and season to taste.
Cook fregola in salted water, drain, and toss with olive oil. Mix with pomegranate, apricots, walnuts, red onion, mint, and parsley. Dress lightly with olive oil, lemon juice or vinegar, pomegranate molasses, salt, and pepper. Serve warm or at room temperature.
