Rack Of Lamb Recipe

Preheat oven to 250°F (120°C). Place peeled garlic cloves in a small ovenproof dish. Add thyme sprigs, bay leaf, salt, and cover garlic with olive oil so cloves are submerged. Cover dish with foil and bake for 1 hour 15 minutes until cloves are very soft and lightly golden. Remove from oven and let cool in oil. Reserve garlic and oil separately: mash some cloves into hummus and reserve oil for dressings and to cook lamb if desired.

Combine neutral oil and sliced scallions in a small saucepan over low heat. Warm gently until scallions soften but do not brown, about 6–8 minutes. Remove from heat and let cool 10 minutes; strain if you prefer a clear oil, or leave scallion pieces in. Stir in toasted sesame oil, chile flakes, and salt. Set aside at room temperature.

In a food processor, combine drained chickpeas, tahini, lemon juice, the raw garlic clove, 2 tablespoons mashed confit garlic, and 2 tablespoons cold water. Pulse until smooth, scraping sides as needed. With motor running, stream in 1 tablespoon olive oil. Season with 3/4 teaspoon salt and adjust lemon or water to reach a creamy, spreadable consistency. Transfer to a bowl and make a shallow well in the center; drizzle a little reserved confit garlic oil over the top.

Grate the seeded cucumber and squeeze out excess moisture using a clean towel or paper towels. In a bowl, combine Greek yogurt, grated cucumber, 1 minced garlic clove, lemon juice, chopped dill, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until integrated. Chill while preparing other components so flavors meld.

Preheat a grill or grill pan to medium-high. Toss halved peppers with 1 tablespoon olive oil and 1/2 teaspoon salt. Grill peppers cut-side down until charred and softened, 3–5 minutes per side. Remove and set aside. Brush pita with remaining 1 tablespoon olive oil and grill briefly on each side until warm and slightly charred, 30–60 seconds per side. Keep warm wrapped in foil.

Bring lamb racks to room temperature for 30 minutes. Pat dry. In a small bowl mix 2 tablespoons za'atar, 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper with 3 tablespoons olive oil to form a paste. Rub the mixture evenly over exposed meat and between bones. Heat a heavy ovenproof skillet (cast iron) over high heat until smoking. Sear lamb racks fat-side down for 2–3 minutes to develop a deep brown crust, then sear the reverse and sides about 1 minute each. Transfer skillet to a 400°F (200°C) oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 12–16 minutes depending on thickness. Remove from oven, tent with foil and rest 10 minutes; carryover will reach medium-rare. Slice into individual chops.

On a large wooden board or platter, spread a generous layer of house hummus. Arrange sliced lamb chops on top. Spoon tzatziki alongside and scatter grilled peppers. Fan grilled pita around the board. Drizzle scallion oil and a little chili oil over the lamb and peppers. Garnish with torn mint leaves, a light dusting of sumac if using, and lemon wedges to squeeze over lamb. Serve immediately.