ROAST RACK OF LAMB AND MINT

ROAST RACK OF LAMB WITH ROSEMARY AND TZATZIKI (4 servings)

Author: Marvellina
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Ingredients

  • 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

Tzatziki :

  • 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

Instructions

  • 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