Careme

Ingredients

• Frenched Lamb Rib Rack

  1 rack (about 1¼–1½ pounds) $27.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Whole Grain Bulgur Wheat

  1/2 cup $2.99
• Water

  3/4 cup
• Plain Greek yogurt

  1/2 cup
• Organic Garlic

  3 cloves $2.69
• Organic Italian Parsley

  1/4 cup chopped $2.29
• Organic Spearmint

  2 tablespoons chopped $2.99
• Organic Lemons

  1 lemon (2 tablespoons juice) $1.29
• Extra-virgin olive oil

  3 tablespoons
• Honey

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  1 3/8 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F with a rack in the center; set out a large oven-safe skillet, a small saucepan, and two mixing bowls.
2. Mix 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sweet paprika, 1/4 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub the mixture over 1 Frenched lamb rib rack and let stand for 10 minutes. Heat 1 tablespoon olive oil in the oven-safe skillet over medium-high and sear the 1 coated rack for about 5 minutes total, turning to brown all sides.
3. Transfer the skillet to the oven and roast for 14–18 minutes, until an instant-read thermometer inserted away from the bone registers 135–140°F; carryover cooking during the rest will bring it to a safe 145°F.
4. While the skillet is in the oven, bring 3/4 cup water and 1/4 teaspoon kosher salt to a boil in the saucepan. Stir in 1/2 cup bulgur wheat, cover, reduce the heat to low, and cook for 10 minutes; remove from the heat and stand covered for 5 minutes.
5. Cut 12 ounces heirloom tomatoes into wedges and toss with all cooked bulgur, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3 tablespoons chopped parsley, 1 tablespoon chopped spearmint, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
6. Stir together 1/2 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1 tablespoon chopped spearmint, 1 teaspoon honey, and 1/8 teaspoon kosher salt.
7. Rest the roast for 10 minutes, carve between the bones, and plate half of each prepared component per person, spooning the cool sauce beside the chops.