Herb Crusted Rack of Lamb

This is one of those dishes that just screams elegance. It’s very light and delicate, unlike a husky steak, and is packed with so much natural flavor. The idea with this lamb is to compliment it’s natural flavor with fresh herbs and garlic of course, get a nice char on it, and dig in with a tangy yogurt sauce. I fell in love with the first bite, so happy with how this came out.

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Serves: 2

Time: 1 hour

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Ingredients

For the Lamb:

• 1 Rack of Lamb

• 8-10 Garlic Cloves

• 3 tbsp Olive Oil

• 1 cup Fresh Parsley

• 1 tsp Salt

• 1 tsp Black Pepper

• 1 tbsp Chopped Thyme

For the Yogurt:

• 2 cups Plain Yogurt

• 1 cup fresh Dill

• 3 Garlic Cloves

• 1 Lemon

• 1 tsp Salt

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Instructions

Grind the garlic into a paste. Finely chop the parsley and thyme. Place them all in a mixing bowl and add the salt, black pepper, and olive oil. Mix it well.

Cover the fat cap of the lamb with the marinade and allow it to sit for 20 minutes. Then place on a baking tray fat side up and into a 450F oven for 15 minutes on the top rack. Flip the lamb and place back in the oven for an additional 5-7 minutes.

Remove from the oven, cover, and allow them to rest for 10 minutes. At this point you can slice the lamb and dig in but I like a crust on my lamb. Slice in between each bone and sear on a ripping hot pan for 1 min of each side. Then remove and rest.

For the yogurt, grind the garlic into a paste and set aside. Place the yogurt, garlic, fresh dill, salt, and juice of one lemon into a large mixing bowl. Mix well and set aside or keep refrigerated if using later.

Plate on top of the yogurt. Garnish with fresh parsley, Aleppo pepper, and enjoy.