Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 1 small lamb rib roast, about 1 1/2 pounds, dry. Season it evenly with 2 1/8 teaspoons kosher salt and 1/4 teaspoon black pepper, then let it stand at room temperature for 15 minutes.

2. 2.

   While the lamb rests, make the garlic-mint yogurt by stirring together:

   • 1/2 cup plain Greek yogurt
   • 2 tablespoons finely chopped mint
   • 1 minced garlic clove
   • 1 tablespoon fresh lemon juice
   • 1/8 teaspoon kosher salt

   Set the sauce aside.

3. 3.

   Cut 1 pound heirloom tomatoes into wedges and thinly slice 2 ounces red onion. Make the tomato salad by gently tossing the tomato wedges and sliced onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon honey
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the salad marinate while you cook the lamb.

4. 4.

   Make the lamb rub by combining:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil

   Rub the mixture all over the seasoned lamb.

5. 5.

   Heat 1 tablespoon high-heat neutral oil in a large oven-safe skillet over medium-high. Place the lamb fat-cap-side down and sear for about 3 minutes to brown the surface and begin rendering the fat. Sear the other meaty sides for 1 to 2 minutes each.

6. 6.

   Turn the lamb bone-side down and transfer the skillet to the oven. Roast for 15 to 20 minutes, until the center reaches 135°F. Remove the skillet from the oven, add 1 tablespoon unsalted butter, and carefully baste the lamb for 30 seconds. Transfer it to a board and rest for 10 minutes.

7. 7.

   While the lamb roasts, heat 1 teaspoon extra-virgin olive oil in a small saucepan over medium heat. Add 3/4 cup dry pearl couscous and toast for 2 minutes, stirring frequently. Add 1 cup water and 1/4 teaspoon kosher salt; bring to a boil, cover, and simmer over low heat for 10 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff and stir in 1 tablespoon finely chopped mint and 1 tablespoon fresh lemon juice.

8. 8.

   Spread the garlic-mint yogurt over two plates and add the lemon-mint couscous and heirloom tomato salad. Slice the rested lamb between the ribs, arrange the chops on top, and spoon over any collected lamb juices.

Want more detail? See the temperature guide.