Rack of Lamb with Yogurt Mint Sauce

• Gluten free

• Meat

  • 1 Rack of lamb* (8 chops

• Produce

  • 3 cloves Garlic
  • 2 tbsp Mint, fresh
  • 1 tbsp Parsley, fresh
  • 1 1/2 tbsp Rosemary, Fresh

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Greek yogurt, plain

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Description

Ingredients

• For the Rack of Lamb:
• 1 rack of lamb* (8 chops)
• 1½ tbsp. fresh rosemary, chopped
• 1 tbsp. fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tbsp. olive oil
• 1 tsp. sea salt
• ½ tsp. ground black pepper
• For the Yogurt Mint Sauce:
• 1 cup plain greek yogurt
• 1 clove garlic, minced
• 2 tbsp fresh mint, chopped
• ½ tbsp. lemon juice
• ½ tsp. salt
• ¼ tsp. ground black pepper

Directions

• Combine the fresh rosemary, Italian parsley, minced garlic, olive oil, sea salt, and ground black pepper and then set aside.
• Score the fat on the lamb by making sharp shallow cuts through the fat, about an inch apart. Then, spread the garlic herb mixture all over the rack of lamb.
• Place in sealable container or cover with saran wrap and allow to marinate for at least 30 minutes, up to 6 hours in the refrigerator.
• When you’re ready to cook the lamb, preheat your oven to 425 degrees F and heat 1 tbsp. olive oil over high heat in a large, oven proof pan.
• Sear the lamb, fat side down, until golden brown, then place the entire pan into the oven and roast for 20 to 25 minutes or until the internal temperature reaches 145 degrees F which will be a perfect medium rare. To get the perfect temperature, a digital meat thermometer is super helpful.
• While the lamb is roasting, make the yogurt mint sauce by combining the Greek Gods Traditional Plain greek yogurt, minced garlic, fresh mint, freshly squeezed lemon juice, sea salt, and ground black pepper, and stir until well combined.
• Place this sauce into the refrigerator to allow the flavors to develop while the lamb finishes.
• Once the lamb is cooked through, carefully remove from the oven and the hot pan and allow to rest for 5 minutes on a cutting board before carving into chops.
• Next, carve and serve immediately with the cool yogurt-mint sauce spread around the meat.

Nutrition