Perfect Rack of Lamb with Sumac Yogurt
This middle eastern inspired rack of lamb recipe is the perfect meal for any special occasion. The crispy, garlicky, lemony breadcrumb coating on the lamb paired with sumac yogurt is perfection!
This recipe is in my top 5 favourite recipes of all time! The first time my person tried it, he took one bite and said "Oh WOW" and then proceeded to eat 6 chops :)
Perfect Rack of Lamb with Sumac Yogurt
Serves 2-3
What you'll need:
1 tbsp grapeseed oil (or other high smoke point oil)
1 rack of lamb
Salt, to taste
3 tbsp dijon mustard
1/2 cup panko breadcrumbs
1 garlic clove, gated
1 lemon, zested
1 tbsp fresh thyme leaves or ½ tsp dried
2 tsp olive oil
Sumac Yogurt
1/2 cup greek yogurt
1 garlic clove, grated
Juice of ½ lemon
1/2 tsp sumac
1/2 tsp salt
Steps:
Remove lamb from the fridge 30 mins before planning to cook.
Preheat oven to 425 degrees F
Pat the lamb rack dry with a paper towel. Season all over with salt. Heat a cast iron skillet or a heavy bottom skillet over med-high heat. Add 1 grapeseed oil to the pan. Once oil shimmers, add lamb rack & sear for 3-4 mins on each side.
In a medium bowl combine 1/2 cup panko, 1 grated garlic clove, zest of 1 lemon, 1 tbsp fresh thyme leaves (or 1/2 tsp dried) & 2 tsp olive oil. Set aside.
In a medium bowl whisk together 1/2 cup greek yogurt, 1 grated garlic clove, juice 1/2 lemon, 1/2 tsp sumac and 1/2 tsp salt. Set aside until ready to serve.
Prepare a baking tray large enough to hold the lamb rack with parchment paper. Set aside.
Once the lamb is seared on both sides transfer it to the prepared baking tray and brush meat with 3 tbsp of dijon mustard. Pat panko breadcrumb mixture all over the lamb. Roast lamb for 12-18 minutes or until a thermometer inserted into the centre of the rack reads 130 degrees F for medium rare. Remove from the oven & transfer to a cutting board.
Allow to rest for 8-10 minutes before slicing into chops
Spoon sumac yogurt into the centre of a serving platter. Arrange lamb chops on top of the yogurt. Serve remaining yogurt alongside the lamb at the table.
Enjoy, my friends!
