Lamb Chops with Honey-Mint Vinaigrette

Once marinated, the chops are seared in a cast-iron skillet over high to develop a crisp, brown crust and juicy interior. To accompany his rack of lamb, Puck famously serves it with a punchy honey-mint vinaigrette, and the same vinaigrette is used here. It combines tender green herbs like mint and parsley with fresh ginger for sharpness, honey for sweetness, and rice vinegar for a gentle tang. After the vinaigrette is blended, golden raisins lend stone fruit–like pops of sweetness and texture. The vinaigrette not only provides color, but its vibrancy and brightness help cut through the richness from the lamb. Think of the vinaigrette as a finishing sauce and a condiment that upgrades the entire dish.

With its lively mix of flavors, this dish is refreshing and a little unexpected. Thanks to a flexible marinating window and an easy skillet method, it’s just as suited to a weeknight dinner as it is to an at-home date night or a dinner party.

• 3 cups chopped scallions (from 8 large scallions)
• 2 cups pomegranate juice
• 1/2 cup soy sauce
• 2 tablespoons honey
• 2 teaspoons crushed red pepper
• 4 garlic cloves, finely chopped
• 8 (1 1/2-inch-thick) lamb loin chops (about 4 1/2 to 5 ounces each)
• 1/4 cup extra-virgin olive oil, divided
• Kosher salt, to taste

• 1/3 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 1/4 cup rice vinegar
• 1/2 tablespoon chopped fresh ginger
• 1/2 tablespoon honey
• 1/2 cup neutral oil (such as canola)
• 1/4 cup golden raisins
• Kosher salt, to taste