Rating: 4 stars
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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.

Rozanne Gold
Recipe by Cooking Light November 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

hands-on:
7 mins
total:
9 hrs 2 mins
Yield:
Serves 4 (serving size: about 4 ounces lamb meat, 2 tablespoons yogurt sauce, and 1/3 cup tomatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; fat 13.3g; saturated fat 5.4g; mono fat 5.6g; poly fat 0.6g; protein 26.2g; carbohydrates 8.5g; fiber 1.5g; cholesterol 76mg; iron 2mg; sodium 363mg; calcium 150mg.
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