HERB CRUSTE RACK OF LAMB WITH MINT YOGURT SAUCE
Herb Crusted Rack of Lamb Recipe with Mint Yogurt Sauce, oven roasted asparagus with bacon, cauliflower mash and kale with pumpkin and feta cheese.
- For the Lamb:
- 1 rack of lamb
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- ½ cup fresh basil leaves, packed
- ¼ cup fresh Italian parsley flat leaf
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves, peeled
- 2 tablespoons butter, melted
- 1½ tablespoons salt
- ¼ cup psyllium husk
- ½ cup grated Parmesan cheese
- For the Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves, diced
- 2 cloves teaspoons garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon
- 1 medium lemon freshly squeezed lemon juice
- 1 pinch ground cayenne pepper
For the Rack of Lamb:
Remove the lamb from the fridge 1½ hours before cooking to ensure it is at room temperature before placing in the oven. If the meat isn’t at room temperature before cooking, it won’t cook evenly.
Line a sheet tray with foil and add the rack of lamb and brush all sides of the lamb with oil and Dijon mustard.
Lightly season with salt and pepper.
Set aside until the crust seasoning is ready.
In the bowl of a food processor pulse the basil, parsley, thyme, garlic, butter, salt, psyllium husk and Parmesan until the ingredients are evenly processed.
Season to taste, and add more salt, pepper and/or Parmesan cheese, if needed.
Press the basil/parsley/thyme mixture into both sides of the lamb meat. Set the lamb aside a total of 1-1½
hours at room temperature, before cooking.
Preheat the air fryer to 180ºC for 10 minutes before placing the lamb in the air fryer on the rack to the middle position.
Roast the lamb for 20 minutes.
Turn the heat to 200ºC and cook for another 5 to 10 minutes.
Remove the lamb from the air fryer and cover with aluminum foil. Let it rest for 10 minutes and cut into individual chops.
Serve with the Yogurt-Mint Sauce.
For the Yogurt Mint Sauce:
Whisk all ingredients in a medium-sized mixing bowl until smooth.
Refrigerate, in an airtight container, until ready to use.
Serve with Rack of Lamb or Lamb Chops.
Photo and recipe: Louise Venter
