Lamb Rack* Recipe

Prep and season

Remove lamb rack from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Trim excess fat if necessary. Generously season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the lamb

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place lamb rack fat-side down and sear 2–3 minutes until deeply browned; turn and sear the sides 1 minute each. Do not cook through. Transfer rack bone-side down in the skillet or onto a baking sheet bone-side up.

Make pistachio crust

In a bowl combine 1 cup finely chopped toasted pistachios, 1 cup fresh breadcrumbs, 2 tablespoons finely chopped parsley, and 1 teaspoon lemon zest. Stir to combine.

Brush with mustard and coat

Brush the meaty side of the seared lamb with 3 tablespoons Dijon mustard while still warm. Press the pistachio-breadcrumb mixture firmly onto the mustard-coated meat to form an even crust.

Roast to doneness

Preheat oven to 400°F (200°C) if not already. Roast the crusted lamb rack in the oven for 12–18 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, roast 18–22 minutes (135–140°F / 57–60°C). Use a probe thermometer inserted into the center of the meat (not touching bone) to check temperature.

Rest and slice

Remove from oven and transfer lamb to a cutting board. Tent loosely with foil and rest for 10 minutes (carryover will raise temp ~5–7°F). Slice between the bones into individual chops and keep warm.

Make hummus in a food processor: add 1 cup drained chickpeas, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 smashed garlic clove, 1 teaspoon ground cumin and 1 teaspoon kosher salt. Process until smooth, scraping sides as needed. With processor running, add 2 tablespoons cold water (or more, 1 tbsp at a time) to reach a creamy, spreadable consistency. Taste and adjust salt or lemon. Transfer to a serving bowl and drizzle 1 tsp olive oil and dust with 1/2 tsp smoked paprika.

Prepare salad ingredients

In a large bowl combine 4 cups mixed greens, 1/2 cup pomegranate seeds, 1/2 cup thinly sliced cucumber, 3 thinly sliced radishes, and 2 tablespoons torn fresh mint leaves.

Make dressing

In a small bowl whisk together 2 tablespoons tahini, 1 tablespoon pomegranate molasses, 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth. If too thick, thin with 1 teaspoon water at a time until pourable but still creamy.

Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning. Keep salad chilled briefly if needed until serving.

Warm pitas in a 350°F (175°C) oven for 5–7 minutes wrapped in foil, or heat briefly on a skillet until puffed and warmed.

On a large platter or individual plates, spread a spoonful of hummus, arrange a few slices of pistachio-crusted lamb chops atop or beside the hummus, add a portion of the pomegranate molasses tahini salad, and place a warm pita on the side. Drizzle a little extra-virgin olive oil and scatter additional pomegranate seeds over the dish for garnish.

Serve immediately while lamb is warm. Leftover lamb keeps refrigerated for up to 2 days; reheat gently to avoid overcooking.