Rack Of Lamb* Recipe

Bring the vinegar, water, sugar, salt, peppercorns, bay leaf, and thyme to a gentle simmer in a small saucepan, stirring until the sugar dissolves.

Add peeled pearl onions to the hot brine, simmer 2 minutes, then remove from heat and let cool to room temperature in the liquid (about 30 minutes). Transfer to a jar and refrigerate. Will keep several weeks — use chilled when plating.

Warm the neutral oil in a small saucepan over very low heat — just warm, do not simmer. Remove from heat.

Add the marigold petals to the warm oil, steep 10–15 minutes until the oil takes on a golden color and floral aroma. Strain through a fine-mesh sieve or cheesecloth into a small bowl, pressing gently on petals. Discard solids and season oil with a pinch of salt. Keep at room temperature; can be made a day ahead.

Heat 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium heat. Add minced shallot and cook, stirring, until translucent, 1–2 minutes.

Add the spinach in batches, tossing to wilt. Cook just until wilted but bright green, about 2–3 minutes total. Season with 1 tsp salt, 1 tsp white/black pepper, and 1 tsp lemon juice. Keep warm and set aside until plating.

Preheat oven to 400°F (200°C). Pat the lamb racks dry with paper towels. Season generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper, rubbing to coat all over.

Heat 2 tbsp olive oil in an ovenproof skillet over high heat until shimmering. Sear the lamb racks, fat side down first, about 2–3 minutes until deeply browned. Sear the other sides 1–2 minutes more to color evenly.

Add 2 tbsp butter, smashed garlic cloves, and rosemary sprigs to the pan. Spoon melted butter over the racks for 30 seconds, then transfer the skillet to the preheated oven.

Roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 12–16 minutes depending on thickness. Use an instant-read thermometer for accuracy. Remove from oven and transfer racks to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring to ~130–135°F).

Once rested, slice each rack between the bones into individual chops (8 total chops per rack if using 8-rib racks).

In a small saucepan over medium heat, melt 1 tbsp butter and add the minced shallot. Sweat the shallot gently until translucent, 1–2 minutes — do not brown.

Add 1 tablespoon red wine (if using) and reduce by half. Pour in 1 cup lamb or veal stock and bring to a simmer. Reduce by about one-third, then add 1 cup heavy cream and simmer gently until slightly thickened to coat the back of a spoon, 6–8 minutes.

Taste and season with 1 tsp salt and 1 tsp freshly ground black pepper. For a silkier finish, whisk in the cold cubed butter off the heat, one piece at a time, until incorporated. Keep warm.

On each plate, place a small bed of the warm Bloomsdale spinach slightly off-center.

Arrange 3–4 lamb chops (sliced from the rack) leaned against the spinach or fanned on top.

Spoon 2–3 tablespoons of the lamb cream around and under the lamb, not covering the crust so the sear remains visible.

Place 2–3 pickled pearl onions (drained) on the plate beside the lamb and spinach.

Drizzle 1–2 teaspoons of marigold oil around the plate for color and floral note. Scatter microgreens or a few marigold petals on top and finish with a light sprinkle of flaky sea salt.