Rack Of Lamb Flambé Recipe

Season and rest

Pat the lamb rack dry with paper towels. Generously season the meat side and exposed bones with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 30 minutes while you prepare other components (this helps even cooking).

Make Dijon crust

Preheat oven to 400°F (200°C). In a small bowl combine 3 tbs Dijon mustard, 3 tbs panko breadcrumbs, 2 tbs finely chopped parsley, 2 minced garlic cloves, and 2 tbs olive oil. Mix to a coarse paste.

Sear

Heat a large ovenproof skillet or cast-iron pan over high heat until smoking. Sear the lamb rack fat-side down for 2–3 minutes until deeply browned, then flip and sear the meat side 1 minute. Remove from heat.

Apply crust

Brush the meat-facing side evenly with the Dijon-panko mixture, pressing it gently so it adheres.

Roast to temperature

Transfer the skillet to the preheated oven and roast 12–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare. Adjust time for desired doneness.

Rest before flambé

Remove rack to a cutting board and loosely tent with foil for 10 minutes. Keep skillet with pan juices for the flambé step.

With the skillet still hot and pan juices present, return skillet to medium heat. Add 2 tbs unsalted butter and swirl until melted. Carefully pour 1/4 cup brandy into the pan to deglaze and warm for 15–20 seconds. Remove the pan briefly from the burner, using a long match or long lighter ignite the brandy (step back when lighting). Allow the flame to burn off naturally — this will take about 20–30 seconds and reduce the alcohol while leaving flavor. Once flames subside, spoon the reduced sauce over the lamb. (If you prefer not to flambé, simmer the brandy on medium heat 1–2 minutes until alcohol aroma reduces.)

Prepare vegetables

While the lamb roasts, toss baby carrots, halved baby potatoes, and red bell pepper pieces with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, and 4 sprigs fresh thyme on a baking sheet in a single layer.

Roast

Place the vegetables on a separate rack in the same 400°F (200°C) oven and roast 25–30 minutes, turning once halfway, until potatoes are tender and carrots are caramelized at edges. If using the same oven as lamb, coordinate timing so vegetables finish just before lamb rests.

Make dressing

In a large bowl combine 2 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1 tbsp minced shallot, 1 tsp salt, and 1/2 tsp black pepper. Whisk briefly.

Toss spinach

Add 6 cups baby spinach and 1 cup pomegranate arils to the bowl and gently toss just before plating so the spinach remains bright and slightly crisp.

Slice the rested lamb rack into individual chops by cutting between the bones. Arrange a bed of pomegranate-tossed spinach on each plate, place 3–4 lamb chops fanned over the spinach, and add a portion of roasted vegetables beside them. Spoon any remaining pan sauce from the flambé over the lamb chops. Drizzle 1 tsp pomegranate molasses over vegetables or spinach if using, and sprinkle 1 tbs chopped fresh parsley as garnish.