Colorado Rack of Lamb with Cucumber and Dill Yogurt
Consider the lamb chop.
- 20 ml
Sauces & condimentsFleur de sel de Guérande sea salt PGI
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil
- 3 sprigs
Fruits & VegetablesDrôme white garlic PGI1.50 cloves See the article
- 2 tbsp
Dairy productsPDO Poitou-Charente Butter
Cucumber Yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and pour the yogurt into the cheesecloth. Squeeze the yogurt to extract the moisture and then remove from the cheesecloth. Reserve ½ c. of the drained yogurt and leave the rest for another use.
Peel the cucumbers and grate on a cheese grater. Season with the salt. Put the cucumbers into a double layer of cheesecloth and squeeze to extract the excess moisture.
Combine the reserved yogurt and cucumbers in a medium bowl. Stir in the oil and lemon juice. Grate the garlic on a rasp grater into the yogurt and fold in the chopped dill. Mix well and season with salt.
Roasted Lamb Rack: Heat the oven to 150˚C. Heat the oil a medium cast-iron Dutch oven over high heat. Season the lamb rack with the salt. Place the rack into the pot fat side down and sear until browned, 2 to 3 minutes.
Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 2 minutes, then transfer the rack to a baking tray and place in the oven for 20 minute.