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Rosemary Dijon Crusted Rack of Lamb

  • Difficulty Easy
  • Time 1 hour 30 minutes



  • 1.5lb lamb rack 
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 10 mint leaves, chopped
  • 2 tablespoons olive oil 
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon, zest
  • 2 tablespoons Spiceology Rosemary Dijon Rub
  • 1 teaspoon oregano, Mediterranean
  • 2 teaspoons sugar
  • salt, coat lamb

Yogurt sauce

  • 1 cup yogurt 
  • 1 tablespoon lemon juice 
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoon dill weed
  • 1 shallot, minced
  • 1 garlic clove, minced


  1. Mix all the ingredients for the marinade together and lather lamb rack with marinade overnight (minimum 3 hours) in refrigerator.
  2. Mix all ingredients for yogurt sauce and refrigerate until ready to serve.
  3. When ready to cook preheat oven to 400 degrees F.
  4. While the oven is preheating, heat a cast iron pan to medium-high heat (make sure there’s a good coat of olive oil in the pan ~1T). When hot enough, sear the lamb on all sides quickly. 
  5. Place cast iron in the oven until the internal temperature of the lamb reaches 140 degrees. We suggest using a MEATER® thermometer
  6. Allow to rest for 10 minutes before serving.

Suggested Wine Pairing: 2018 County Line Syrah Sonoma Coast

Rosemary Dijon Lamb

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