RACK OF LAMB - MINT YOGURT SAUCE

By akselden

Ingredients

• 1 or 2 racks of lamb, Frenched*
• Salt and pepper to season
• Drizzle vegetable oil
• 3 cloves garlic, peeled
• 1/2 C. chopped white onion
• 2 T. fresh lemon juice
• 1/2 tsp sea salt
• 1/2 C. plain yogurt
• 2 T. olive oil
• 1 T. finely chopped fresh mint
• 1 tsp paprika
• 1/2 tsp cumin

Details

Servings 3

Preparation

Step 1

Place a roasting pan in the oven and begin heating to 450°F.

Meanwhile, season the racks of lamb with salt and pepper. When the oven reaches 450°F, drizzle a little vegetable oil into the hot pan. Place racks of lamb, meat-side down, in the hot oil and roast for 10 minutes. Remove pan from oven.

Reduce oven temperature to 375°F. Turn lamb over so it's meat-side up. Roast another 15 minutes (for pinker) or 20 minutes (for less pink). Remove from oven. Cover with a foil tent for 10 minutes before slicing.

While lamb is roasting, make sauce. In a small food processor, combine garlic, white onion, lemon juice and sea salt. Puree until smooth. Transfer puree to a bowl and stir in remaining ingredients.

When lamb is ready to serve, either drizzle the sauce generously over top or serve in a bowl on the side for dipping.

Makes 1 C. sauce 1 lamb rack serves 8 as an appetizer or 2 to 3 as a main course.