Ingredients:
- Rack of Lamb – we suggest Niman Ranch
Marinade
- 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
Instructions:
- Mix all the ingredients for the marinade together and lather lamb rack with marinade overnight (minimum 3 hours) in refrigerator.
- Mix all ingredients for yogurt sauce and refrigerate until ready to serve.
- When ready to cook preheat oven to 400 degrees F.
- 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.
- Place cast iron in the oven until the internal temperature of the lamb reaches 140 degrees. We suggest using a MEATER® thermometer.
- Allow to rest for 10 minutes before serving.
Suggested Wine Pairing: 2018 County Line Syrah Sonoma Coast
