It’s nearing Easter, and my seasonal palate really craves lamb. This is a favorite recipe. It’s super-easy and impressive, especially if you “french” the rack.
Frenching means to trim the fat and membranes between the bones of the rack, so they are really clean. I’ve seen small racks prepared this way referred to as “lollipop” lamb chops. (Extreme “frenching” is not necessary for the recipe, and the chops in the photo are really only partially frenched :-)).
Lastly, make sure to purchase your lamb from a reputable market, with the freshest meat and a knowledgeable butcher.
Enjoy. -alyce eyster photo: fulton davenport
Roasted Rack of Lamb with Yogurt Mint Sauce
Author: culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 2 racks of lamb (8 chops each)
- 2 Tblsp fresh rosemary, chopped
- 2 Tblsp fresh oregano, chopped
- 3 cloves garlic, minced
- 3 Tblsp olive oil
- salt & freshly ground black pepper
- YOGURT-MINT SAUCE:
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 bunch fresh mint, chopped
- juice of 1 lemon
- salt & freshly ground black pepper
Instructions
- Combine the herbs, garlic and olive oil and spread on the racks of lamb to marinate for at least 6 hours in the refrigerator.
- Let the lamb come to room temperature for 30 minutes before roasting. Preheat the oven to 425 degrees F.
- Salt and pepper the racks and roast for 20 to 25 minutes or until the internal temperature reaches 125 degrees F for medium rare.
- Meanwhile, combine the first four ingredients for the yogurt-mint sauce and season to taste with salt and freshly ground black pepper. Refrigerate for several hours while the flavors develop.
- Let the lamb rest for 10 minutes before carving into chops. Carve and serve immediately, with yogurt-mint sauce drizzled around the meat.
Thanks for stopping by. Here's to great food and good thymes! -