4 (serving size: 4 lamb pieces, about ¼ cup sauce)
Though the thought of making a lamb dish may sound overwhelming (or a project reserved for special occasions), this flavorful recipe will convince you otherwise. The rack of lamb is infused with fresh rosemary and garlic as it grills—and if you’ve been growing fresh sprigs of rosemary, now’s the perfect time to use them. Cool, creamy yogurt is a classic pairing for lamb (many lamb dishes are served with Greek tzatziki sauce), and adding fresh in-season tomatoes gives the dish a summery spin. Serve alongside a simple green salad for a meal you’ll be making again and again.
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped garlic
2 (8-rib) racks of lamb (about 1⅛ lb. each)
1 teaspoon fine sea salt
1 teaspoon black pepper
1 cup plain Greek yogurt
¾ cup chopped multicolored heirloom tomatoes, divided
Sat fat 15g
How to Make It
Preheat grill to medium-high (about 450°F).
Combine oil, rosemary, and garlic in a bowl. Rub mixture over lamb. Place lamb on oiled grate; cover and grill until a meat thermometer registers 140°F (for medium-rare), 20 to 30 minutes, turning occasionally to brown all sides. Sprinkle with salt and pepper. Slice lamb racks between ribs. Combine yogurt and ½ cup of the tomatoes; serve sauce with lamb. Top lamb pieces with remaining ¼ cup chopped tomatoes.
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