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Rack of Lamb

Rack of Lamb

Meats, Poultry, and Seafood

This Rack of Lamb is a perfect balance of flavors, featuring a tender and juicy lamb center, seared to perfection and then roasted with a vibrant herb crust. The combination of parsley, mint, and lemon zest brings a refreshing brightness to the dish, while the Hawaiian Volcano Kiawe Smoked Sea Salt adds a subtle, smoky depth. The yogurt helps the herb mixture adhere and provides a creamy contrast to the crispy crust. This dish is a delicious and elegant centerpiece for any special occasion.

Ingredients:

  • 2 racks of lamb
  • 3/4 cup parsley leaves
  • 1/2 cup mint leaves
  • 1 teaspoon Hawaiian Volcano Kiawe Smoked Sea Salt
  • 3/4 cup bread crumbs
  • Zest of one lemon
  • 1/3 cup extra virgin olive oil (EVOO), plus extra for searing
  • 1/4 cup plain Greek yogurt

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F.
  2. Sear the Lamb: Heat about 1 tablespoon of EVOO in a cast iron or oven-safe skillet over high heat. Sear the lamb racks on all sides until browned, then remove from heat and let rest for 10 minutes.
  3. Prepare the Herb-Crumb Mixture: In a food processor, combine parsley, mint, Hawaiian Volcano Kiawe Smoked Sea Salt, bread crumbs, lemon zest, and 1/3 cup of EVOO. Process until minced and well combined.
  4. Coat the Lamb: After the lamb has rested, brush the top of each rack with Greek yogurt. Dip the yogurt-coated side of the lamb into the herb-crumb mixture to create a crust.
  5. Roast the Lamb: Place the coated lamb racks back in the skillet and roast in the oven for 18-22 minutes, or until the internal temperature reaches 125°F for medium-rare.
  6. Rest and Serve: Allow the lamb to rest for a few minutes before slicing and serving.
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