Rack of Lamb with Yogurt Mint Sauce

Preparation

Combine fresh rosemary, Italian parsley, 2 cloves minced garlic, 1 tablespoon olive oil, sea salt, and 1/2 tablespoon ground black pepper. Set aside.

Score the fat on the lamb by making sharp shallow cuts through the fat, about 1 inch apart. Spread the garlic herb mixture all over the rack of lamb. Place in sealable container or cover with plastic wrap and marinate for at least 30 minutes, up to 6 hours in the refrigerator.

When you’re ready to cook the lamb, preheat oven to 425ºF and heat remaining 1 tablesoon 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 20–25 minutes or until the internal temperature reaches 145ºF, 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 yogurt, remaining minced garlic, fresh mint, freshly squeezed lemon juice, sea salt to taste, and remaining ground black pepper. Stir until well combined. Place sauce in the refrigerator to allow the flavors to develop while the lamb finishes.

Once lamb is cooked through, carefully remove from the oven and the hot pan and let rest for 5 minutes on a cutting board before carving into chops.

Carve and serve immediately with the cool yogurt-mint sauce spread around the meat.

Note: This recipe works for both frenched and unfrenched racks of lamb. I often choose not to get the lamb frenched since it’s not necessary and often costs more money, but many find it to appear more fancy and impressive when frenched. The choice is yours!