- 3 gloves of LARGE GARLIC
- 1 1/2tsp FRESH ROSEMARY LEAVES
- 1tsp DRIED OREGANO
- 4 lemons / LEMON JUICE
- 60ml GOOD OLIVE OIL
- 60ml DRY RED WINE
- 8chops RACK OF LAMB
- YOGHURT MINT SAUCE
- 4 SPRING ONIONS
- 75g CHOPPED FRESH MINT LEAVES
- 1tbsp MINCED FRESH DILL
- 100g DORSET STRAINED YOGHURT
- 1/2tbsp GOOD OLIVE OIL
- 1/2tbsp FRESHLY SQUEEZED LEMON JUICE
- 1tsp SALT
- 1/2tsp FRESHLY GROUND BLACK PEPPER
- 1pinch CRUSHED RED PEPPER FLAKES
Place the garlic, rosemary, oregano, 1 tsp salt, and 1/2 tsp pepper in a bowl and using a handheld blender pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine.
Place the rack in a dish and pour the marinade over it, turning to coat both sides. Cover with cling film and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, heat oven to 200 degrees and place a large frying pan over a high heat.
Remove the lamb from the marinade, sprinkle generously with salt and pepper, and put the rack in the pan fat-side down and cook until golden brown.
Quickly sear on the other side for 1 minute before transferring to a wire rack and placing it in the oven over a baking tray.
Cook for 20 minutes for pink.
Remove to a platter, cover tightly with aluminium foil, and set aside to rest for 10 minutes. Serve hot with the cold Yoghurt Mint Sauce.
Place the spring onions, mint, dill, red pepper flakes, olive oil, and lemon juice in a bowl and using a handheld blender puree until it’s a coarse paste. Add the yoghurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavours to develop.