by Culinista Annouchka
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Culinista Annouchka's Notes:
Expand2 racks of spring lamb (about 2 lbs), preferably from New Zealand Ask a question about this ingredient
1 tub of plain Greek yogurt (500 g) at least 2 % Ask a question about this ingredient
1/2 cup Italian parsley, chopped Ask a question about this ingredient
1/2 cup fresh mint, chopped (or more if desired) Ask a question about this ingredient
1 lemon, zested & juiced (we used a Meyer lemon) Ask a question about this ingredient
1/2 cup red onion, chopped Ask a question about this ingredient
3 cloves of garlic, minced (spring garlic would be lovely here) Ask a question about this ingredient
1/4 cup very good olive oil Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
In a large bowl mix together the yogurt, parsley, mint, lemon zest & juice, onion, garlic, olive oil, paprika & a large pinch of Fleur de sel and some fresh ground pepper. Mix well. The mint yogurt sauce should be very fragrant.
Ask a question about this stepPlace the lamb in a large ziplock bag and spoon over the mint yogurt mixture, reserving 1/2 cup for the sauce. Make sure it coats the meat and rub the yogurt into the lamb. Marinate in the fridge overnight or for a minimum of 4 hours, occasionally massaging the meat with the yogurt marinade.
Ask a question about this stepPreheat the oven to 450ºF. Lay the racks of lamb in a roasting pan side by side and fat side up. Discard the marinade bag. Roast for 10 to 12 minutes then reduce the oven temperature to 350ºF and continue roasting for 15 to 17 minutes. The internal temperature of the meat should reach 130ºF.
Ask a question about this stepRemove the lamb from the oven, place on a cutting board and cover. Let the meat rest for 10 minutes before slicing individual cutlets and serving with the reserved mint yogurt sauce.
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Lamb and mint yogurt sauce is one of the best combinations ever!