Lamb Rack With Cucumber Yogurt Food

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GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

SPICE-RUBBED LAMB RACK WITH YOGURT AND FRESH HERBS



Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs image

Provided by Curtis Stone

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 1/4 teaspoons fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
Kosher salt
2 racks of lamb (about 1 1/4 pounds each), bones Frenched
1 tablespoon extra-virgin olive oil
3/4 cup labne (Middle Eastern strained yogurt)
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/2 teaspoon Aleppo pepper
Grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

  • Make the spice rub: Combine the peppercorns, coriander seeds, fennel seeds and cumin seeds in a small dry skillet over medium-high heat; cook, stirring, until toasted, about 2 minutes. Transfer to a spice grinder and grind to a fine powder. In a small bowl, mix the freshly ground spices with the paprika, cayenne and 1 teaspoon salt.
  • Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
  • Grill the lamb: Coat the lamb with the olive oil and sprinkle with the spice mixture. Grill over direct heat, turning as needed, until browned all over, 6 to 8 minutes. Transfer to indirect heat (the unlit side of the grill); cover and cook until an instant-read thermometer inserted into the center of the lamb registers 125 degrees F for medium-rare doneness, 20 to 24 minutes. Transfer the lamb to a cutting board and let rest 8 minutes.
  • Meanwhile, make the yogurt sauce: In a small bowl, mix the labne, olive oil, herbs, Aleppo pepper, lemon zest and 2 teaspoons lemon juice. Season with salt, black pepper and more lemon juice, if desired. Carve the lamb racks and serve with the yogurt sauce.

ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT



Roasted Leg of Lamb with Mint and Cucumber Yogurt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time P1DT2h20m

Yield 8 servings

Number Of Ingredients 16

6 shallots, minced to yield about 3/4 cup
4 cloves garlic, minced
1/4 cup chopped fresh rosemary
2 tablespoons sugar
2 tablespoons cracked coriander seeds
1 1/2 tablespoons salt
1 tablespoon red chile flakes
1 (6 pound) bone-in leg of lamb
2 cups vegetable or chicken stock
Tzatziki Sauce, recipe follows
2 cups plain yogurt
Juice of 2 lemons
1 cucumber, peeled and diced
3 tablespoons chopped fresh mint
1 tablespoon minced garlic
1 tablespoon minced shallots

Steps:

  • In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F.
  • Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
  • Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
  • Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
  • Stir together all the ingredients in a medium bowl until thoroughly combined.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ROSEMARY RACK OF LAMB WITH EASY TZATZIKI



Rosemary Rack of Lamb with Easy Tzatziki image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 7h10m

Yield 6 servings

Number Of Ingredients 15

1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons chopped garlic (4 cloves)
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
2 racks of lamb (14 to 16 ounces each), frenched
Easy Tzatziki (recipe follows)
1 hothouse cucumber, unpeeled and seeded
2 (7-ounce) containers Greek yogurt, such as Fage Total
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper

Steps:

  • Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
  • When ready to cook, preheat the oven to 450 degrees F.
  • Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.
  • Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

LAMB RACK WITH CUCUMBER YOGURT



Lamb Rack with Cucumber Yogurt image

Provided by Daniel Humm

Categories     Lamb     Roast     Easter     Yogurt     Dinner     Rack of Lamb     Cucumber     Spring     Advance Prep Required     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 15

Cucumber Yogurt
1 1/2 cups plain Greek-style yogurt
2 cucumbers
Salt
2 teaspoons lemon juice
1 tablespoon olive oil
1/2 clove garlic
1 1/2 tablespoons chopped dill
Roasted Lamb Rack
1 tablespoon canola oil
1 lamb rack (about 2 1/4 pounds), frenched and tied
Salt
2 tablespoons butter
5 sprigs thyme
1 clove garlic, crushed but kept whole

Steps:

  • Cucumber Yogurt
  • Line a colander with a quadruple layer of cheesecloth and pour the yogurt into the cheesecloth. suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt.
  • Peel and grate the cucumbers on a box grater. season with 1 teaspoon of salt and hang in a quadruple layer of cheese-cloth to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt and reserve the rest for another use. Combine the cup of yogurt and the drained cucumbers in a medium bowl. stir in the lemon juice and olive oil. Grate the garlic on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste.
  • Roasted Lamb Rack
  • Preheat the oven to 300°F. Heat a large cast-iron skillet over high heat. season the lamb rack generously with salt. place the rack in the skillet fat side down and sear over high heat until browned, 2 1/2 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 1/2 to 3 minutes. Transfer the lamb rack fat side up to a wire rack set in a rimmed baking sheet and roast in the oven for 10 minutes. Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. remove the lamb rack from the oven, turn it back over, and baste once more. roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F. Let the lamb rack rest for 10 to 15 minutes before slicing. serve with the cucumber yogurt and heirloom tomatoes.

GROUND LAMB GYROS WITH CUCUMBER YOGURT SAUCE



Ground Lamb Gyros With Cucumber Yogurt Sauce image

Make your ground lamb loaf the day before, then slice and heat to serve with tomato and sweet onion, on warmed pita rounds, with this fantastic cucumber / yogurt sauce.

Provided by Leos Mom

Categories     Lamb/Sheep

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb ground lamb
bread, two slices, finely crumbled
1 egg
1/4 cup milk
1 medium onion, minced
1 teaspoon garlic
1/4 cup parsley, fresh, chopped
1/2 teaspoon pepper
1 tablespoon dried mint
2 teaspoons dried oregano
1/2 teaspoon ground allspice
2 cucumbers, diced
1 cup sour cream
1/2 cup yogurt
4 scallions, sliced
juice, 1/2 lemon
3/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon dried mint
pita bread round
2 large tomatoes, sliced
1 white onion, thinly sliced

Steps:

  • Pre-heat the oven to 350 deg.
  • FOR THE LAMB LOAF.
  • Combine lamb, bread, egg, milk, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7" X 4"loaf.
  • Place loaf on rack for drainage and bake.
  • 45 minutes to 1 hour, or until temp of 180 deg. Allow the loaf to rest. Can be used at this time to make your gyros, or covered and stored in the frig until the next day.
  • FOR THE SAUCE.
  • Whisk together the cucumbers, sour cream, yogurt, green onions, lemon juice, salt, white pepper and mint. Store in frig until serving time.
  • HEATING AND ASSEMBLING GYROS.
  • Put slices of the lamb loaf on a flat grill pan and heat on low to medium heat. Meanwhile, put pita rounds between two sheets of aluminum foil, crimp the edges, and put in oven to warm.
  • Put portions of the hot meat on the warmed pita round, and pile the sweet onion slices and tomatoes on top. Serve the gyro with a generous side dish of the cucumber / yogurt sauce. Serve immediately.

YOGURT-MARINATED ROAST LEG OF LAMB



Yogurt-Marinated Roast Leg of Lamb image

A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)

Provided by Paul Berglund

Categories     main-dish

Time P2DT4h

Yield 8 servings

Number Of Ingredients 12

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
  • Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
  • Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
  • After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
  • After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
  • Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
  • Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

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