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Rack of Lamb with Lemon Minty Yoghurt

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Rack of lamb is one of those absolutely delicious but not-so-approachable protein options to conquer in the kitchen. Believe me when I say hanging a rack of lamb in a pit barrel is one of the easiest and most consistent ways to cook rack of lamb. Heat circulates evenly around the rack, retaining the center juices while the fat and exterior caramelize. Once you pull the rack off the hooks, it’s imperative to let the meat rest; your chops will cut off the rack like butter.  

Lamb is one of my personal favorites and in the hot valley summer months, my go-to wine is a Provence-style rosé. Crisp, bright and full of mouthwatering acidity, the 2018 Grenache Rosé from Oak Farm Vineyards totally nails it. This wine has aromas of young strawberries with bright Bing cherries and the structure to hold its own paired with a lamb chop. Dip a chop in a yoghurt sauce showcasing Calivirgin’s Lusty Lemon olive oil to mirror some of the lemon aromas in the rosé. 

Grab a bottle of Oak Farm Vineyards Rosé, head into Lakewood Meats and grab a rack of lamb and make your way to the BBQ. Summer is in full force.

Dry Rub Ingredients
Calvirgin Guilty Garlic olive oil
Kosher salt
Black pepper
White sesame seeds
Garlic powder
Dried thyme

Garnish
Calivinegar barrel aged balsamic vinegar 

Yoghurt ingredients
1 cup Greek yoghurt
1 teaspoon dried mint

Garnish
Fresh mint
Calivirgin Lusty Lemon olive oil 

Instructions
Start by rubbing your rack of lamb with Calivirgin Guilty Garlic olive oil. Season the rack evenly with salt, pepper, sesame seeds, garlic powder and dried thyme. Pierce each end of the rack with pit barrel hooks and set aside. Fill chimney starter with Cowboy Hardwood Lump Charcoal, light and set aside for 12 to 15 minutes. Once charcoal is ready, add it to your pit barrel. We added a handful of Western pecan smoking chips to add a little smoky flavor. Set your rack of lamb in the pit barrel for 35 minutes to reach medium-rare temperature. When in doubt, use a meat thermometer until it reaches 125 degrees. 

Let your rack rest for 15 minutes before slicing chops. Drizzle chops with Calivirgin barrel aged balsamic vinegar to add a little sweetness. 

In a bowl, mix 1 cup Greek yoghurt and 1 teaspoon dried mint with a whisk until well blended. Pour into serving bowl, garnish with fresh mint and drizzle with Calvirgin Lusty Lemon oil.

Written by: Lauren Rose, lomade.co, @Laurenrosecooks