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Rack of Lamb with Yogurt Mint Sauce - Square Recipe Preview Image

Rack of Lamb with Yogurt Mint Sauce

This easy rack of lamb with yogurt mint sauce is perfect for a weeknight dinner or entertaining guests.
Categories Dinner, Entertaining, gluten free, Low Carb, New Years
Difficulty Easy
Keyword mint yogurt sauce for lamb, yogurt mint sauce, yogurt mint sauce for lamb
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 509 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For the Rack of Lamb:

  • 1 rack of lamb* 8 chops
  • 1 1/2 tbsp fresh rosemary chopped
  • 1 tbsp fresh parsley chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

For the Yogurt Mint Sauce:

  • 1 cup plain greek yogurt
  • 1 clove garlic minced
  • 2 tbsp fresh mint chopped
  • 1/2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Combine the fresh rosemary, Italian parsley, minced garlic, olive oil, sea salt, and ground black pepper and then set aside.
  2. Score the fat on the lamb by making sharp shallow cuts through the fat, about an inch apart. Then, spread the garlic herb mixture all over the rack of lamb.
  3. Place in sealable container or cover with saran wrap and allow to marinate for at least 30 minutes, up to 6 hours in the refrigerator.
  4. When you’re ready to cook the lamb, preheat your oven to 425 degrees F and heat 1 tbsp. olive oil over high heat in a large, oven proof pan.
  5. Sear the lamb, fat side down, until golden brown, then place the entire pan into the oven and roast for 20 to 25 minutes or until the internal temperature reaches 145 degrees F which will be a perfect medium rare. To get the perfect temperature, a digital meat thermometer is super helpful.
  6. While the lamb is roasting, make the yogurt mint sauce by combining the Greek Gods Traditional Plain greek yogurt, minced garlic, fresh mint, freshly squeezed lemon juice, sea salt, and ground black pepper, and stir until well combined.
  7. Place this sauce into the refrigerator to allow the flavors to develop while the lamb finishes.
  8. Once the lamb is cooked through, carefully remove from the oven and the hot pan and allow to rest for 5 minutes on a cutting board before carving into chops.
  9. Next, carve and serve immediately with the cool yogurt-mint sauce spread around the meat.

Recipe Video

Recipe Notes

This recipe works for both frenched and unfrenched racks of lamb. I often choose not to get the lamb frenched since it's not necessary and often costs more money, but many find it to appear more fancy and impressive when frenched. The choice is yours!

Nutrition Facts
Rack of Lamb with Yogurt Mint Sauce
Amount Per Serving (2 g)
Calories 509 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 19.6g 98%
Cholesterol 118mg 39%
Sodium 407mg 17%
Total Carbohydrates 1.5g 1%
Dietary Fiber 0.3g 1%
Sugars 1g
Protein 23.9g 48%
* Percent Daily Values are based on a 2000 calorie diet.