Savory Rack of Lamb with Yogurt Sauce

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Growing up, lamb always seemed like one of those “special occasion only” meats that we’d get at fancy restaurants. My mom never cooked it at home – she stuck to the basics like chicken and beef. The first time I tried making rack of lamb, I was so nervous I almost called for takeout instead.

But here’s the thing about rack of lamb – it’s actually not as tricky as it seems. With the right temperature and timing, it turns out perfectly every time. And paired with a simple yogurt sauce? It’s the kind of meal that makes any random Tuesday feel like a celebration, without all the fuss of a restaurant reservation.

What Kind of Lamb Should I Use?

When shopping for a rack of lamb, you’ll typically find either domestic American lamb or imported New Zealand/Australian lamb at your grocery store. American lamb tends to be larger and slightly more mild in flavor, while New Zealand lamb is usually smaller and has a more grass-fed, slightly gamey taste that some people prefer. For this recipe, either option works great – just make sure you’re getting a “Frenched” rack, which means the rib bones have been cleaned of fat and meat for a more elegant presentation. Look for meat that’s pink to light red with white fat marbling, and plan on about 3-4 chops per person. If you’re buying from a butcher, don’t hesitate to ask them to French the rack for you if it isn’t already prepared that way.

Options for Substitutions

While some ingredients in this recipe are essential, there are several ways you can adjust it based on what you have available:

• Rack of lamb: The rack of lamb is the star here and really shouldn’t be substituted. However, if you’re using this marinade and sauce combo, you could apply it to lamb chops or a butterflied leg of lamb – just adjust cooking times accordingly.
• Fresh herbs: If fresh rosemary isn’t available, use 1/2 tablespoon dried rosemary instead. For the parsley, dried works too (use 1 teaspoon). The fresh mint in the sauce can be replaced with 1 tablespoon dried mint, though fresh really gives the best flavor.
• Greek yogurt: Regular plain yogurt works, but strain it first through a cheesecloth for 30 minutes to thicken it up. You could also use sour cream in a pinch.
• Lemon juice: Lime juice works just as well, or you can use white wine vinegar for that acidic kick.
• Olive oil: Any neutral cooking oil like avocado or grapeseed oil can work in place of olive oil.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking rack of lamb is not letting it come to room temperature before cooking – taking it out of the fridge 30-45 minutes before cooking ensures even cooking from edge to center. Another common error is overcooking this premium cut of meat – for the juiciest results, use a meat thermometer and remove the lamb from the oven when it reaches 125°F for medium-rare, as it will continue cooking while resting. The resting period is crucial – skipping this step will cause all those flavorful juices to run out when you cut into the meat, so give it at least 10 minutes under loose foil before slicing. For the yogurt sauce, avoid making it too far in advance, as the garlic flavor becomes stronger over time – mixing it 15-30 minutes before serving gives you the perfect balance of flavors while allowing the ingredients to meld together.

What to Serve With Rack of Lamb?

This elegant lamb dish pairs wonderfully with roasted baby potatoes or a creamy mashed potato side – both are perfect for soaking up any delicious juices from the meat. For some green veggies, try roasted asparagus or green beans with a little olive oil and garlic, which complement the herbs in the lamb without overwhelming it. If you’re looking to round out the meal, a simple couscous or rice pilaf makes an excellent base, especially with the yogurt sauce drizzled over everything. Keep in mind that lamb is pretty rich, so lighter sides like a fresh green salad or roasted Mediterranean vegetables help balance out the meal nicely.

Storage Instructions

Keep Fresh: If you have leftover rack of lamb, wrap it well in aluminum foil or place it in an airtight container and pop it in the fridge for up to 3 days. For the yogurt sauce, keep it in a separate sealed container in the refrigerator for up to 4 days – it’s great to have extra on hand for other dishes too!

Freeze: While you can freeze cooked lamb for up to 2 months in a freezer-safe container, I don’t recommend freezing the yogurt sauce as it might separate and lose its creamy texture. If you do freeze the lamb, wrap it tightly in plastic wrap, then foil to prevent freezer burn.

Reheat: To warm up your leftover lamb, let it come to room temperature first, then heat it in a 275°F oven for about 10-15 minutes until just warmed through. Try not to overheat it, as lamb can become tough. The yogurt sauce is best served chilled, straight from the fridge.

Preparation Time	30-360 minutes
Cooking Time	25-30 minutes
Total Time	55-390 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 15-20 g

Ingredients

• 1 rack of lamb (8 chops)
• 1 1/2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 2 cloves minced garlic
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 cup plain greek yogurt
• 1 clove minced garlic
• 2 tablespoons chopped fresh mint
• 1/2 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Garlic Herb Mixture and Marinate the Lamb

Combine fresh rosemary, Italian parsley, minced garlic, olive oil, sea salt, and ground black pepper in a bowl to create a flavorful garlic herb mixture.

Set this aside momentarily.

Score the fat on the lamb by making sharp, shallow cuts through the fat, about an inch apart.

This will help the flavors to penetrate the meat.

Spread the prepared garlic herb mixture generously all over the rack of lamb.

Step 2: Marinate the Lamb

Place the coated lamb in a sealable container or cover it with plastic wrap.

Allow it to marinate in the refrigerator for at least 30 minutes, up to 6 hours, to let the flavors meld with the meat.

Step 3: Sear and Roast the Lamb

When you’re ready to cook, preheat your oven to 425 degrees F.

Heat 1 tablespoon of olive oil over high heat in a large, oven-proof pan.

Sear the lamb, fat side down, until it becomes golden brown.

Once seared, place the entire pan into the preheated oven and roast for 20 to 25 minutes, or until the internal temperature reaches 125 degrees F for medium-rare.

A digital meat thermometer will ensure you achieve the perfect doneness.

Step 4: Prepare the Yogurt Mint Sauce

While the lamb is roasting, make the yogurt mint sauce by combining Greek Gods Traditional Plain Greek yogurt, minced garlic, fresh mint, freshly squeezed lemon juice, sea salt, and ground black pepper.

Stir the ingredients until well combined.

Place this sauce into the refrigerator to allow the flavors to develop while the lamb finishes cooking.

Step 5: Rest and Serve the Lamb

Once the lamb is cooked to your preference, carefully remove it from the oven and the hot pan.

Let it rest for 5 minutes on a cutting board before carving into chops.

Resting allows the juices to redistribute within the meat, ensuring moist and tender chops.

Step 6: Carve and Enjoy

Carve the lamb into individual chops and serve immediately, accompanied by the cool yogurt-mint sauce spread around the meat.

Enjoy the combination of tender, flavorful lamb with the refreshing sauce.