Spring Lamb Recipe

Prepare and season

Remove lamb from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all over with kosher salt (2 tsp) and freshly ground black pepper (1 tsp).

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil. When hot and shimmering, sear lamb rack or chops 2–3 minutes per side until deeply browned. Add 1 tbsp butter during last 30 seconds and baste. Transfer skillet to preheated oven (200°C / 400°F) and roast: for medium-rare, roast lamb rack approx. 10–12 minutes (internal 57–60°C) or lamb chops 6–8 minutes depending on thickness. Use a thermometer for accuracy.

Rest and glaze

Remove lamb from oven, transfer to cutting board, tent loosely with foil and rest 8–10 minutes. While resting, brush lamb generously with pomegranate lacquer (see lacquer directions) in two thin coats, letting each set for 1 minute. After resting, slice racks into 2-rib chops or keep chops whole. Finish with a light brush of lacquer and sprinkle flaky sea salt to taste.

Combine 120 ml fresh pomegranate juice, 4 tbsp pomegranate molasses, 2 tbsp brown sugar, 1 tsp red wine vinegar, 1 finely minced garlic clove, 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper in a small saucepan.

Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer until mixture is syrupy and reduced by about half, 8–12 minutes. It should coat the back of a spoon. Taste and adjust salt or acidity with a touch more vinegar if too sweet. Keep warm and off heat; the lacquer will thicken slightly as it cools.

Reserve 2–3 tbsp lacquer for glazing during lamb resting and a few tablespoons to serve as a drizzle on the plate. Warm gently before using if it becomes too thick.

Melt 1 tbsp butter in a small saucepan over medium heat. Add the finely chopped shallot and sauté until translucent and soft, 3–4 minutes, but do not brown.

Add 300 g frozen peas and 60 ml stock, cover and cook 3–4 minutes until peas are heated through and bright green. Remove from heat and let cool slightly.

Transfer peas, shallot and any remaining liquid to a blender or food processor. Add 10 g fresh mint, 1 tsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper and 1 tbsp olive oil. Purée until completely smooth, adding up to 1–2 tbsp additional stock or water if needed to reach a silky consistency.

Taste and adjust seasoning. For an extra glossy finish, pass through a fine-mesh sieve and stir in a small knob of butter (optional). Keep warm in a covered bowl until plating.

Preheat a sauté pan or grill pan over medium-high heat. Toss asparagus (400 g) and zucchini ribbons with 2 tbsp olive oil, 0.75 tsp salt, 0.5 tsp black pepper and 1 tsp lemon zest.

For asparagus: cook in a single layer in the hot pan, turning occasionally, until tender-crisp and lightly charred, 4–6 minutes depending on thickness. For zucchini ribbons: quickly sear 30–45 seconds per side until just softened with light grill marks. Do not overcook; vegetables should remain bright and spring-like.

Transfer vegetables to a warm plate and keep lightly covered until plating.

Spoon a generous smear of pea purée onto each plate (about 2–3 tbsp). Arrange glazed lamb slices or chops on top or to the side.

Neatly place asparagus and zucchini alongside the lamb. Drizzle reserved pomegranate lacquer around the plate and over the lamb in a thin ribbon (about 1–2 tsp per plate). Scatter 15 g pomegranate seeds and a few microgreens (5 g) over the dish. Finish with a light pinch of flaky sea salt.

Serve immediately while lamb is warm and lacquer still glossy.