55 min

Colorado Rack of Lamb with Cucumber and Dill Yogurt

Name: Colorado Rack of Lamb with Cucumber and Dill Yogurt
Prep time: 30 min
Cook time: 25 min
Yield: 4
Ingredients: 20.00 ml Greek style yogourt; x 2.00 cucumber; 2.00 tbsp Fleur de sel de Guérande sea salt PGI; 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; Lemon juice; 900.00 g Rack of lamb; 2.00 tbsp Charentes-Poitou Butter PDO; 3.00 sprigs Fresh thyme; 1.50 cloves Drôme White Garlic PGI; 2.00 tbsp Chopped pistachios

By Benjamin Vaschetti, Chef

There’s something special about a well-cooked rack of lamb – tender, juicy, and full of flavor. This recipe brings a touch of Colorado to your table with succulent lamb chops roasted to perfection, paired with a refreshing cucumber and dill yogurt. It’s a dish that’s simple yet elegant, perfect for a cozy dinner at home or a special occasion with friends. Get ready to impress with this delightful blend of hearty and fresh flavors!

Choosing the Lamb Rack

When choosing a lamb rack look for a bright pink-red color with fine marbling and a firm texture. A Frenched lamb rack where the rib bones are exposed looks more elegant, whereas a traditional rack looks more rustic. Colorado lamb is tender and mild, so perfect for this recipe.

Flavors to go with Lamb

Serve with roasted vegetables, couscous or a fresh green salad with lemon vinaigrette for a balanced meal. A robust Cabernet Sauvignon or a light Pinot Noir will go well with the lamb.

Make-Ahead Tips and Storage

Make the cucumber yogurt a day ahead to allow the flavors to meld. Leftover lamb can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold in salads or sandwiches.

Nutritional Benefits of Lamb and Yogurt

Lamb is a great source of protein, iron, and B vitamins. The cucumber yogurt adds probiotics for gut health, and fresh cucumbers and dill provide fiber and antioxidants.

Cooking Tips and Tricks

Searing the lamb before roasting locks in the juices and basting with butter adds richness. For medium-rare lamb use a meat thermometer and let the meat rest for 10 minutes before slicing.

Variations and Substitutions

Add garlic or rosemary to the basting butter for extra flavor. Swap dill for mint in the yogurt or try with different nuts like almonds or walnuts. If lamb isn’t available use chicken or beef as a substitute.

Preparation time

30 min

Ingredients For

Greek style yogourt 2 c
cucumber x 2
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

2 tbsp See the article
Vallée des Baux-de-Provence Olive Oil PDO

2 tbsp See the article
Lemon juice
Rack of lamb

4 lb
Charentes-Poitou Butter PDO

2 tbsp See the article
Fresh thyme 3 sprigs
Drôme White Garlic PGI

1.50 cloves See the article
Chopped pistachios 2 tbsp

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Preparation

Cucumber Yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and pour the yogurt into the cheesecloth. Squeeze the yogurt to extract the moisture and then remove from the cheesecloth. Reserve ½ c. of the drained yogurt and put aside.

Peel the cucumbers and grate them with a cheese grater. Season with the salt. Put the cucumbers into a double layer of cheesecloth and squeeze to extract the excess moisture.

Combine the reserved yogurt and cucumbers in a medium bowl. Stir in the oil and lemon juice. Grate the garlic with a rasp grater into the yogurt and fold in the chopped dill. Mix well and season with salt.

For the roasted rack of lamb: Heat the oven to 300˚F. Heat the oil in a medium cast-iron Dutch oven over high heat. Season the lamb with the salt. Place the rack into the pot, fat side down, and sear until browned, for about 2 to 3 minutes.

Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 2 minutes, then transfer the rack to a baking tray and place in the oven for 20 minutes.