The Best Lamb Recipe Yogurt Mint Sauce for the Best Lamb

• Gluten free

• Meat

  • 2 Racks of lamb

• Produce

  • 2 tbsp Dill, Fresh
  • 4 Garlic cloves, large
  • 1/2 cup Mint, fresh leaves
  • 1 1/2 tsp Oregano, dried
  • 3 tbsp Rosemary, fresh leaves
  • 6 Scallions

• Condiments

  • 9/16 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper
  • 1 Pinch Red pepper flakes

• Oils & Vinegars

  • 9/16 cup Olive oil, good

• Dairy

  • 7 oz Greek style yogurt

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on oursavorylife.com

Ingredients

• 4 large garlic cloves
• 3 tablespoons chopped fresh rosemary leaves
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1/2 cup good olive oil
• 1/2 cup dry red wine
• 2 racks of lamb, frenched and cut into 8 chops each
• 6 scallions, white and green parts, chopped
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons minced fresh dill
• Pinch crushed red pepper flakes
• 1 tablespoon good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 7 ounces Greek-style yogurt (recommended: Fage Total)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced.
• Add the lemon juice, olive oil, and red wine and combine.
• Place the chops in a glass or ceramic dish just large enough to hold them in a single layer.
• Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill to medium-high heat (or you can sear these in a pan coated with olive oil). Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side (the same time applies for pan searing).
• Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until its a coarse paste.
• Add the yogurt, salt, and pepper and pulse until combined.
• Transfer to a bowl, cover, and refrigerate for a few hours or overnight to allow the flavors to develop.