55 min
Average: 3.4 (13 votes)

Colorado Rack of Lamb with Cucumber and Dill Yogurt

Consider the lamb chop.

Preparation time

30 min

Ingredients For

  • 2 c
  • x 2
  • Sel de Guérande
    Fleur de sel de Guérande sea salt PGI
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Rack of lamb
    Rack of lamb
    4 lb
  • Butter
    Charentes-Poitou Butter PDO
  • 3 sprigs
  • White Garlic
    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.

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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.

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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.

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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.

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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. 

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

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