Lamb Salad Recipe

Season and rest

Remove rack of lamb from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Rub the lamb all over with olive oil, then evenly season with kosher salt, black pepper, minced garlic, and chopped rosemary. Let rest at room temperature for 20–30 minutes.

Preheat grill

Prepare a grill for medium-high heat (about 400–450°F / 200–230°C). If using a gas grill, preheat and clean the grates. For a kiawe (mesquite) flavor, use kiawe/mesquite wood chips or chunks and add them to a charcoal fire or a smoker box to impart smoky flavor.

Sear and roast

Place the rack bone-side down (fat cap up) over direct heat and sear for 2–3 minutes until browned. Move to indirect heat (or lower heat) with the fat cap side up and close the lid. Grill until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 125–130°F (52–54°C) for medium-rare, about 12–18 minutes depending on size. For medium, target 135°F (57°C).

Rest and slice

Transfer lamb to a cutting board and tent loosely with foil. Rest for 8–10 minutes (carryover will raise the temperature a few degrees). Slice between the bones into individual chops or into 1/2–3/4" thick pieces for plating.

While the lamb rests, place mint jelly and the chopped fresh mint in a small saucepan over low heat. Stir constantly until melted and gently warmed, 2–3 minutes. If mixture is too thick, add up to 1 tsp water or red wine to loosen to a sauce consistency. Keep warm on the lowest burner, stirring occasionally.

Taste and adjust: if too sweet, add a squeeze (about 1/2 tsp) of lemon juice to brighten; if too thick, add a drop more liquid. Remove from heat and keep warm until plating.

In a small bowl or jar, combine sherry or red wine vinegar, Dijon mustard, minced shallot, and honey. Whisk (or shake) to combine. Slowly stream in the extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

In a large bowl, place the mixed salad greens. Add dried cranberries, toasted nuts, sliced red onion, and about two-thirds of the crumbled bleu cheese. Toss lightly with enough vinaigrette to coat (start with about 2–3 tbsp, add more to taste).

Divide the dressed greens among 4 plates (or one large serving platter). Arrange sliced lamb chops on top of the greens.

Spoon warm mint jelly over the top of the lamb in a thin ribbon or small dollops so it warms and slightly melts into the lamb. Scatter remaining bleu cheese over the salad and finish with a pinch of flaky sea salt if desired.

Serve immediately so the lamb is warm and the jelly remains slightly fluid.