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Pomegranate and fennel glazed rack of lamb

(Adapted from Bon Appetit)

3 tbs chopped fresh oregano (or 1 tbs dried oregano)
2 tbs olive oil
4 tbs pomegranate molasses, divided (you can buy in Whole Foods)
3 tbs fennel seeds, divided
Kosher salt
Ground pepper
1 large fennel (thinly sliced)
1 small onion (thinly sliced)
3 1.5-lb racks of lamb
2 tbs white vinegar
Fresh pomegranate seeds (optional)

1. Preheat oven to 425 F.
2. In a small bowl, mixed chopped oregano, olive oil, 3 tbs pomegranate molasses, 2 tbs fennel seeds, 1/4 tsp kosher salt, and ground pepper.
3. In a deep baking tray, toss sliced fennel, onion, 1 tbs pomegranate molasses, 1 tbs fennel seeds, 1/4 tsp kosher salt, and ground pepper.
4. Season lamb with salt and pepper.
5. In a large skillet over medium-high heat, sear lamb on each side until brown.
6. Place lamb on top of the fennel-onion mixture.
7. Generously rub lamb with marinate from (2).
8. Roast for 25 minutes for medium-rare, or 30 minutes for medium.
9. Transfer lamb to chopping board and let it rest for 15 minutes.
10. Return the baking tray with fennel and onion to the oven.
11. Turn off the heat, and let the vegetables sit for 15 minutes.
12. Toss vegetables with vinegar and half of pomegranate seeds.
13. Serve lamb over vegetables, sprinkle with the remaining pomegranate seeds.