Rack of Lamb with Mint Tzatziki Sauce
- 2 lb rack of lamb, (1 or 2 racks depending on how many people you are serving)
- 1 jar traditional Grey Poupon Dijon Mustard
- 6-8 cloves of garlic, crushed with mortar and pestle
- 1 package fresh rosemary finely chopped
- 1 package fresh thyme finely chopped
- Flaky salt
Preheat oven to 375.
Prepare the rub by combining the Dijon, garlic, and herbs. Rub the mixture all over the lamb, then sprinkle with flaky salt and leave out at room temperature for 1 hour to temper the meat and marinate (this will also help the lamb cook more evenly).
Bake the lamb with the bones pointing down for about 20 minutes, Flip the rack of lamb over with bones pointing up for about 20 more minutes. Remove the lamb from the oven when the internal temperature reaches 130 (NOTE: This will result in a medium-rare temperature as the lamb will continue to cook during the next step and while resting).
Heat a cast iron skillet over high heat and transfer the rack of lamb to the pan to brown the fat cap, rocking it back and forth in the pan and flipping once. Once it is browned to your liking, remove it from the pan and allow to rest for 5-10 minutes on a cutting board before cutting it apart into lamb lollipops.
Serve with tzatziki sauce, naan bread, and flaky salt.
I also served with some mushroom, farrow, and arugula salad with vinaigrette.
Ingredients for the Tzatziki:
- 2 cups plain full-fat Greek yogurt
- 1 package fresh mint, chopped
- 3 baby cucumbers, finely chopped or grated using box grater
- Kosher salt
- 3 garlic cloves, minced
- Greek seasoning
- Black pepper
- 2 Tbsp high-quality olive oil
Grate and toss the cucumber with a generous amount of kosher salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.
Beat together the yogurt, garlic, mint, Greek seasoning, salt and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve with the Lamb and naan bread.
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