Rack of lamb

Name: Rack of lamb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 600 mL (1 pint) plain yoghurt; 20 g packet of mint, chopped; 20 g packet of dill, chopped; 3 garlic cloves, crushed; 3 tbsp. olive oil; 2 x 8-bone French-trimmed racks of lamb; 50 g (2oz) breadcrumbs

This lamb recipe marinates the lamb in yogurt, herbs and oil making it meltingly tender. A crisp coating of pan-fried breadcrumbs adds colour and flavour

By The GH Kitchen TeamPublished: 05 April 2002

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Food, Ingredient, Meat, Cuisine, Dish, Recipe, Seafood, Plate, Cooking, Roasting,

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

600 ml (1 pint) plain yoghurt
20 g packet of mint, chopped
20 g packet of dill, chopped
3 garlic cloves, crushed
3 Tbsp. olive oil
2 x 8-bone French-trimmed racks of lamb
50 g (2oz) breadcrumbs

Directions

1. Step 1
  Put the yogurt, mint, dill, garlic and 2tbsp oil in a shallow bowl, season with salt and freshly ground black pepper and mix together. Put a quarter of the mixture in another bowl, cover and chill.
2. Step 2
  Add the racks of lamb to the remaining yogurt mixture and coat well. Cover and chill for at least 24hr.
3. Step 3
  Preheat the oven to 200°C (180°C fan oven) mark 6. Put lamb racks together so the bones are intersecting and put in a roasting tin. Roast for 20-30min. Remove from tin, put on a board, cover with foil and leave to rest for 10min.
4. Step 4
  Meanwhile, heat the remaining oil in a pan and fry the breadcrumbs until golden. Season with salt and sprinkle over the lamb racks. Serve immediately with the reserved yogurt dip.
  
  Try these other great lamb recipes:
  
  Rack of lamb with rosemary and red wine sauce
  
  Herby rack of lamb
  
  Rack of lamb with balsamin gravy
  
  Mustard lamb chops

Per Serving:

Calories: 320
Total carbs: 12 g
Total fat: 18 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time