Here is a seriously delicious way to treat a rack of lamb that results in meltingly tender meat with aromatic flavors. Serve it with a tangle of wild arugula and feta cheese dressed with good olive oil and lemon, and a side of couscous. The lamb racks we found in our markets were on the small side, so 4 little chops ended up being a reasonable portion; if your lamb is bigger, you'll need to increase both the cook time and the number of servings.
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt, divided
2 French-cut racks of lamb (8 ribs each), well trimmed (about 26 ounces trimmed)
1 cup plain low-fat yogurt, drained
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
1 pint grape tomatoes
How to Make It
Combine first 4 ingredients in a small bowl; add 3/8 teaspoon salt. Rub spice mixture over lamb. Arrange lamb in a 13 x 9-inch glass or ceramic baking dish. Combine yogurt and garlic. Spread half of yogurt mixture over lamb. Cover and marinate lamb mixture 8 hours or overnight.
Combine remaining yogurt mixture, oil, and remaining 1/8 teaspoon salt. Cover and chill.
Preheat oven to 425°.
Remove lamb from refrigerator; let stand, uncovered, 30 minutes. Remove lamb from dish, and place on a jelly-roll pan. Bake at 425° for 22 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Preheat broiler to high. Add tomatoes to pan with lamb. Broil 1 minute or until lamb is browned and tomatoes start to blacken. Let stand 5 minutes. Serve with yogurt sauce.
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