Rack of Lamb with Yoghurt Mint Sauce

  • Large Garlic 3gloves
  • Fresh Rosemary Leaves 1 1/2tsp
  • dried oregano 1tsp
  • Lemon juice 4lemons
  • good olive oil 60ml
  • dry red wine 60ml
  • rack of lamb 8chops
  • Yoghurt mint sauce
  • spring onions 4
  • chopped fresh mint leaves 75g
  • minced fresh dill 1tbsp
  • Dorset Strained Yoghurt 100g
  • 100g Dorset Strained Yoghurt 1pinch
  • good olive oil 1/2tbsp
  • freshly squeezed lemon juice 1/2tbsp
  • salt 1tsp
  • freshly ground black pepper 1/2tsp
  • crushed red pepper flakes 1pinch
  • 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.


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