Lahmeh Recipe

Prepare and season lamb

Remove lamb from refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Season meat side generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Tie the rack with butcher's twine every two ribs if not already frenched/tied to keep shape.

Sear

Preheat oven to 200°C (400°F). Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear the rack, fat side down, 2–3 minutes until golden brown, then sear the bone side and edges briefly (about 1 minute each) to color. Transfer skillet to a plate and let cool slightly.

Make pistachio crust

In a food processor pulse 1 cup shelled pistachios, 1 tbs parsley, 1 tbs mint, 1 tsp lemon zest and 2 tbs breadcrumbs until coarse — you want pea- to fine-grain texture, not a paste. Scrape into a bowl and season lightly with a pinch of salt and a little black pepper.

Coat with mustard and crust

Brush the meat (not bone) side of the seared rack with 3 tbs Dijon mustard in an even layer. Press the pistachio crumb mixture firmly onto the mustard-coated surface to form an even crust. Use your hands to compact the crust so it adheres well.

Roast

Place the crusted rack back in the same ovenproof skillet or on a roasting pan, crust side up. Roast in the preheated oven for 15–20 minutes for medium-rare (internal temperature about 58–60°C / 136–140°F). For medium, roast 22–25 minutes. Insert an instant-read thermometer into the center between the bones to check doneness.

Rest

Remove the rack from oven, tent loosely with foil and rest 10 minutes. During resting residual heat will rise internal temp a few degrees; this ensures juicy lamb. After resting, slice between ribs into chops for plating.

Rinse and cook lentils

Rinse 1 cup lentils under cold water and drain. In a medium saucepan combine rinsed lentils with 3 cups water or stock, 1 bay leaf and the smashed garlic clove. Bring to a gentle boil, then reduce to a simmer and cook uncovered until lentils are tender but hold shape, 20–25 minutes for Puy or green lentils. Skim foam if it appears.

Sauté shallot and finish

While lentils cook, warm 1 tbs olive oil in a small skillet over medium heat and gently sweat the finely diced shallot until translucent, about 3 minutes. When lentils are tender, drain any excess liquid (reserve a little cooking liquid if you like) and discard bay leaf and garlic. Stir the cooked shallot into the lentils, add 1 tsp salt, 1/2 tsp black pepper, 1 tsp red wine vinegar and 1 tbs chopped parsley. Adjust seasoning to taste.

Soak and season bulgur

Place 1 cup bulgur in a heatproof bowl. Pour 1.25 cups boiling water over bulgur, cover tightly with a lid or plate and let sit 12–15 minutes until water is absorbed and bulgur is tender. Fluff with a fork, then stir in 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt, 1 tbs chopped mint and the sliced scallion. Taste and adjust lemon or salt as needed. Keep warm.

Prepare and roast or pan-sear asparagus

Preheat oven to 220°C (425°F) if roasting (you can coordinate with lamb by timing earlier steps). Trim woody ends from 12 asparagus spears. Toss asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/2 tsp lemon pepper or black pepper. For roasting: spread on a sheet pan and roast 8–10 minutes until tender-crisp and slightly blistered. For stovetop: heat a skillet over medium-high heat, add asparagus and cook 5–7 minutes, turning occasionally, until tender-crisp. Finish with a squeeze of lemon if desired.

Warm butter and assemble plates

When lamb has rested and is sliced, return pan juices to a small skillet over low heat, stir in 1 tbs butter to make a quick pan sauce; spoon a little over lamb slices. On each plate, make a bed of bulgur, a spoonful of lentils beside it, and arrange 3 lamb chops per serving on top or alongside. Place 3 asparagus spears per plate. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.