I usually resort to lamb when there are celebrations like birthdays in a family. We all love lamb, especially the youngest lol. He loves it to the bone 🙂 We have grandpa visiting us all the way from Indonesia and it’s his birthday. The kids have the luxury of having grandpa around spoiling them for 3.5 months now. Iven is constantly looking for his grandpa. The first thing he’ll call out in the morning after “jie jie” (sister), is “gong gong” (grandpa). Mom? who’s mom. She’s just a woman who is still breastfeeding me at 21 months!!!! (no big deal really). Do I feel like being used ? (YES!) lol !! But, it’s not about me anyway.
So, I decided to do a birthday lunch for grandpa. Nothing fancy, but I decided to do roast rack of lamb with rosemary and tzatziki. Lamb is considered quite a luxury meat in Indonesia. It’s not a very common type of meats being eaten. Some people get a bit put off by the strong “milky” smell of lamb. Same case with goat meats. Strangely, I grew up never eating both, but I love both. Grandpa loves lamb too. I saw quite a simple recipe for roast rack of lamb on Ina Garten’s Make Ahead cookbook and decided to give it a try. I did a modification on the tzatziki because I forgot to buy a Greek yogurt 🙂 (typical of me with forgetting things here and there). So, I just use sour cream and it still turned out delicious. The medium rare roasted rack of lamb resulted in such tender bites and the rosemary contribute to the fresh aroma. Happy tummies overall !! 🙂
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 1 ⁄2 tablespoons kosher salt
- 2 tablespoons minced fresh rosemary
- 1 ⁄4 teaspoon thyme - crushed
- 3 garlic cloves - minced
- 1 ⁄2 cup Dijon mustard
- 1 1 ⁄2 tablespoons balsamic vinegar
- 2 racks of lamb
- 3 ⁄4 cup sour cream - I do not recommend using low fat
- 1 ⁄2 cucumber - seeded and diced into small pieces
- 2 tablespoon fresh dill
- 1 garlic clove - grated
- 1 tablespoon lemon juice
- Salt to taste
- In a food processor, process the salt, rosemary, thyme and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for about 1 minute.
- Put the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat oven to 450 degrees F. Roast lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve with tzatziki on the side
Preparing the Tzatziki:
- Mix all the ingredients and taste and season to your liking