Sumac-Crusted Rack of Lamb with Charred Scallion-Pea Tahini & Pomegranate-Mint Crunch

Instructions

1. 1

   Preheat your oven to 425°F (220°C). In a mortar and pestle, roughly crush 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, and 1 tsp black peppercorns. We want texture here—do not turn them into powder! Mix in 1 tbsp sumac and 1.5 tsp kosher salt. Rub 1 rack of lamb all over with 1 tbsp olive oil, then pack the spice mixture tightly onto the meat. Let it sit at room temperature while you prep the rest.

   10 min

   Tip: Using coarsely cracked whole seeds rather than pre-ground powder is the secret to a crust that chars beautifully instead of burning to a bitter dust.

2. 2

   Heat a large, dry cast-iron skillet over medium-high heat. Toss in 1 bunch scallions and let them sit undisturbed until the bottoms are heavily charred and blistered, then flip. This takes about 5 minutes total. Remove them to a cutting board to cool slightly, then roughly chop them.

   5 min

   Tip: Don't be afraid of the black spots! That char brings an incredible smoky depth to our tahini puree.

3. 3

   Wipe out any burnt bits from the skillet and place it back over high heat. Add 1 tbsp olive oil. Carefully place the crusted 1 rack of lamb fat-side down. Sear hard for 3 to 4 minutes until a gorgeous, dark crust forms. Flip and sear the other side for 1 minute.

   5 min

   Tip: Press down gently on the rack when it first hits the pan so the fat renders evenly across the curved surface.

4. 4

   Transfer the entire skillet with the lamb to the preheated oven. Roast for 12 to 15 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for perfect medium-rare.

   15 min

   Tip: Start checking the temperature at the 10-minute mark; every oven and lamb rack is different.

5. 5

   While the lamb roasts, make the green swoosh. Into a food processor, add the chopped charred scallions, 1 cup spring peas, 1/3 cup tahini, 1/4 cup Greek yogurt, 2 cloves garlic, 3 tbsp lemon juice, and 0.5 tsp kosher salt. Blend until a chunky paste forms, then with the motor running, drizzle in 2 tbsp ice water until the mixture becomes shockingly green and silky.

   5 min

   Tip: The ice water seizes the tahini slightly before emulsifying it into an incredibly light, fluffy texture.

6. 6

   Time for the crunch topping. In a small bowl, combine 1/2 cup pomegranate arils, 1/3 cup toasted pistachios, 1/2 cup fresh mint leaves, 1/4 cup fresh cilantro, 1 tsp lemon zest, 1/4 tsp red pepper flakes, and the remaining 2 tbsp olive oil. Toss well.

   5 min

   Tip: This acts as our fresh, herbaceous 'salsa'—the acid and fruit cut the richness of the lamb fat beautifully.

7. 7

   Remove the lamb from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest undisturbed for 10 minutes.

   10 min

   Tip: Do not skip this! Resting redistributes the juices. If you cut it now, all that flavor ends up on your cutting board instead of your plate.

8. 8

   To serve, spread the vibrant green scallion-pea tahini over a large serving platter in a dramatic swoop. Slice the rested lamb between the bones into individual chops and arrange them over the tahini pool. Generously spoon the pomegranate-mint crunch over everything.

   5 min

   Tip: Make sure to scoop up a bit of the tahini, a piece of lamb, and some of the crunchy topping in every single bite.