Consider the lamb chop.
Sauces & condimentsFleur de sel de Guérande sea salt PGI
Vallée des Baux-de-Provence Olive Oil PDO
Rack of lamb900 g
Charentes-Poitou Butter PDO
Drôme White Garlic PGI1.50 cloves See the article
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.
Let the lamb rack rest for 10 minutes before slicing. Garnish with the pistachios and drizzle with oil. Serve with the cucumber yogurt.