What’s in This Rack of Lamb Recipe?
This rack of lamb (I was inspired by Gordon Ramsay’s recipe) has such a nice flavor. A delightful mixture of herbs gives it a simple yet wonderful taste, while the mint yogurt sauce is a perfect tangy complement to the savory lamb.
Lamb: You’ll need a 2-pound (8-rib) rack of lamb that has been frenched and has the fat cap removed. Oil: Olive oil or grapeseed oil work best in this recipe, but you could also use avocado oil. Mustard: Dijon mustard provides a sharp, earthy flavor and helps the fresh herbs to stick to the lamb. Fresh Herbs: Basil, parsley, and thyme make up the herb crust. Garlic: Adds earthy flavor to the crust and the yogurt sauce. Butter: Melted unsalted butter helps the herbs adhere to the lamb and coats them to keep them from burning in the oven. Salt: Seasons the lamb to bring out its natural gamey flavor. Breadcrumbs: Panko breadcrumbs are necessary for the right crunch. Do not substitute with regular breadcrumbs! Cheese: Parmesan cheese adds saltiness and a pungent flavor to the crust. Yogurt: Greek yogurt the base of the minty sauce that perfectly complements the lamb. Mint: Fresh mint is necessary for the right balance of flavor to offset the gaminess of the lamb. Black Pepper: Adds a bit of earthy pepperiness to the sauce. Lemon: Fresh lemon adds brightness to the sauce. I do not recommend using bottled lemon juice. Cayenne Pepper: Adds a bit of heat to the sauce, but is totally optional.
Variations To Try
You can easily change up this rack of lamb to suit your tastes. I often swap the herbs out for whatever I have on hand, like sage, rosemary, or even mint! You can use a less potent mustard for a lighter flavor. Try swapping the Parmesan cheese for another hard cheese, like Asiago or Pecorino Romano! And while I think the mint yogurt sauce is the perfect pairing, you could also serve this rack of lamb with balsamic glaze, mustard cream sauce, or chimichurri.
How to Store and Reheat
Store leftover rack of lamb in an airtight container in the refrigerator for up to 3 days. The mint yogurt sauce will keep in the refrigerator for up to 1 week. Reheat the lamb in a 325°F oven wrapped in aluminum foil for about 15 minutes, or until warmed through.
How to Freeze
Freeze rack of lamb in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before using. I do not recommend freezing the yogurt sauce.
Serving Suggestions
This rack of lamb with mint yogurt sauce is absolutely a special occasion kind of dish. Sure, you can serve it any time you like, but it’s so beautiful, so elegant, that it really deserves to be saved for Easter dinner. I served mine with glazed carrots, but it’s also delicious with garlic mashed cauliflower asparagus almondine. Use up that leftover mint to make a refreshing watermelon salad!
Notes from the Test Kitchen
The official “safe” internal temperature for lamb (according to the USDA) is 140-145°F, which is medium/medium-well. However, I prefer to eat rack of lamb a bit more rare than that. Lamb is one of those meats that is okay to serve on the rare side. Cooking it to 125-130°F will leave the insides pink (medium-rare), which is typically fine and safe to eat. However, I prefer (and recommend) cooking it to 135-145°F.
More Easter Dinner Recipes To Try
Pineapple Ham Orange Glazed Ham Pork Roulade Orange Cranberry Pork Loin Beef Tenderloin Prime Rib Roast Red Wine Pot Roast
