Spice-Rubbed High-Heat Lamb Chops with Charred Fennel–Radicchio, Crispy Cannellini, and Hot Pomegranate–Anchovy Butter

Instructions

1. 1

   Heat the oven to 240°C / 465°F. Put a heavy sheet pan in the oven to preheat—this is my home-cook trick for restaurant-level sear without a grill.

   10 min

   Tip: If you have convection/fan, use it. A preheated pan means the lamb starts sizzling the second it lands.

2. 2

   Make the spice rub: in a bowl, mix 4 tbsp Extra-virgin olive oil, 2 1/2 tsp Kosher salt, 1 1/2 tsp Freshly ground black pepper, 2 tsp Ground cumin, 2 tsp Ground coriander, 2 tsp Sweet paprika, 1 1/2 tsp Aleppo pepper (or mild chili flakes), 1/2 tsp Ground cinnamon, 1/2 tsp Ground allspice, 3 cloves Garlic, and 1 Lemon zest.

   5 min

   Tip: The oil carries the spices into the meat and helps the edges blister instead of drying out.

3. 3

   Rub the 8 pieces Lamb shoulder chops (or lamb leg steaks), 2–3 cm thick all over with the spice mixture. Let it sit while you prep the vegetables (or up to 24 hours in the fridge, uncovered, for deeper flavor and better browning).

   10 min

   Tip: If chilling overnight, bring lamb back toward room temp for 20–30 minutes before roasting.

4. 4

   Toss 2 pieces Fennel bulbs wedges and 2 small heads Radicchio quarters with 2 tbsp olive oil, 1/2 tsp salt, and a few grinds of black pepper. Toss 2 cups Cooked cannellini beans separately with 1 tbsp olive oil, 1/2 tsp salt, and 2 tbsp Capers.

   8 min

   Tip: Keeping beans separate helps them crisp instead of steaming with the veg.

5. 5

   Carefully remove the screaming-hot sheet pan. Arrange fennel and radicchio cut-side down on one side. Scatter the beans and capers on the other side in a single layer. Nestle in the optional 1 sprig Fresh rosemary.

   3 min

   Tip: Give the veg direct contact with the pan—this is where the char happens.

6. 6

   Roast for 12 minutes, then flip the fennel/radicchio and stir the beans. Push vegetables/beans to make space and lay the 8 pieces Lamb shoulder chops (or lamb leg steaks), 2–3 cm thick on the pan in one layer (work in two pans if needed).

   5 min

   Tip: Overcrowding is the enemy of browning—use two pans before you stack anything.

7. 7

   Roast the lamb at high heat until deeply browned and cooked to your liking: 8–12 minutes more for chops (aim 55–60°C / 131–140°F for medium-rare), 10–14 minutes for leg steaks. Rest the lamb 8 minutes while the veg/beans finish crisping if needed.

   20 min

   Tip: If the veg need more color, pull the lamb to rest and give the pan 3–5 extra minutes in the oven.

8. 8

   Make the bold finishing sauce (hot pomegranate–anchovy butter): in a small pan over medium heat, melt 6 tbsp Unsalted butter. Add 2 cloves Garlic and 6 fillets Anchovy fillets; stir until anchovies dissolve, 1–2 minutes. Add 2 1/2 tbsp Pomegranate molasses and 1 tbsp White wine vinegar (or red wine vinegar); simmer 30 seconds. Off heat, whisk in remaining cold butter piece by piece until glossy. Taste—add a squeeze of 1 piece Lemon and salt only if it needs it.

   6 min

   Tip: Off-heat butter whisking keeps it silky. If it breaks, whisk in 1 tsp warm water to bring it back.

9. 9

   Plate like a winter centerpiece: spread charred fennel and radicchio across a big platter, tumble over the crispy cannellini and capers, then stack the lamb on top. Spoon the hot pomegranate–anchovy butter over the lamb so it drips onto everything. Finish with 1 cup Fresh parsley, 1/2 cup Fresh mint, a few Fennel fronds, and 1/3 cup Toasted pine nuts (or toasted almonds). Serve with 1 piece Lemon wedges.

   5 min

   Tip: I like a ‘messy-luxury’ drizzle—some sauce on the meat, some on the veg, some on the platter for dragging.