Lamb
RECIPE
55 min

Colorado Rack of Lamb with Cucumber and Dill Yogurt

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Consider the lamb chop.

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Average: 3.4 (13 votes)

Ingredients For

  • 2 c
  • x 2
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    2 tbsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    2 tbsp See the article
  • Rack of lamb
    4 lb
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    2 tbsp See the article
  • 3 sprigs
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1.50 cloves See the article
  • 2 tbsp

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.

Step 1
  • ©Brake Through Media

    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.

    Step 2
  • ©Brake Through Media

    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.

    Step 3
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    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.

    Step 4
  • ©Brake Through Media

    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. 

    Step 5
  • ©Brake Through Media

    Let the lamb rack rest for 10 minutes before slicing. Garnish with the pistachios and drizzle with oil. Serve with the cucumber yogurt.

    Step 6
  • ©Brake Through Media

    Hazelnuts
    Hazelnuts
    Périgord Black Truffle
    Périgord Black Truffle
    See Recipe