Lamb is one of my favorite recipes. Different cuisines have different ways of cooking the little guys but then the taste and ingredients have similarity. I love to marinate the ribs for about 3 hrs and then pan seat them and for the final touch oven bake for 20 mins. And yes, medium rare, it is.
What do we need?
For the ribs
- 1 Lamb rack with 4 ribs.
- 8-10 basil leaves- very finely chopped
- 2-3 mint leaves- very finely chopped
- Salt to taste
- 1 tsp black pepper powder
- 2 tsp lemon juice
- 4 tblsp olive oil- 1 for marinate mix and 3 for frying.
For the sauce
- 1 cup plain yogurt
- 5-6 mint leaves
- 2 tbsp sugar
- Salt to taste
- 1 tbsp rock salt.
Let’s get cooking
- Wash and pat dry the lamb rack.
- In a bowl mix the basil leaves, mint leaves, salt, pepper, lemon juice and olive oil. This become your marinate mix
- Marinate the lamb rack with the marinate mix and put in a air tight Bag in the fridge for a minimum of 2 hours. You could marinate for longer too.
- Before you get cooking make sure the rib are at room temperature, otherwise it will cook unevenly.
- Once you are ready to pan sear the ribs, pre- heat oven at 350F.
- Remove excess marinate from the rib and in a pan heat oil. In hot oil put the ribs in fat side bottom.
- When the fat side turns golden brown, turn it over and let it sit on the pan for another 5 minutes
- Now it’s time for the ribs to go in the oven and cook until the temperature of the lamb is 145F for a medium rare finish
- lamb racks go well with yogurt dips
- Purée the mint leaves in a mixer
- In a bowl, mix the yogurt, salt, sugar, rock salt and the mint purée.
Your sauce is ready, the lamb rack is ready. What are you waiting for? Just dig in.