Turkish Style Rack of Lamb Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
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Cuisine
Turkish
Turkish Style Rack of Lamb Recipe
Description
The Turkish Style Rack of Lamb Recipe features a one-pound rack of lamb coated with a marinade of ground cumin, oregano, crushed red pepper, and olive oil. Marinating for several hours allows the spices to deepen in the meat. After marination, the lamb is browned on both sides in a hot pan, then cooked to an internal temperature of about 120°F, resulting in a tender, medium-rare finish. Resting the lamb before slicing ensures juiciness. It is served with a mint and garlic yogurt dip made from Greek yogurt, fresh mint, and minced garlic. This dip provides a cooling contrast to the spiced lamb. Traditional sides like couscous and simply steamed carrots enhance the meal.
The cooking method emphasizes high heat searing and gentle continuation for controlled doneness and retained moisture. Serving the rack sliced into individual chops makes it easy to eat and share. The yogurt dip provides acidity and herbaceous notes that are typical in Turkish-inspired dishes.
The notes suggest preparing couscous per package directions and steaming carrots with water until tender, finishing with dill and butter for additional flavor. This makes for uncomplicated sides that keep the lamb and dip as the focal points.
Ingredients
- 1 rack of lamb approximately 1 lb.
- 2 tsp cumin ground
- 1 tsp crushed red pepper
- 1 Tbsp oregano
- ¼ cup extra virgin olive oil + 1 Tbsp
Mint and Yogurt dip:
- 6 oz Greek yogurt paleo diet: coconut cream, plain
- 2 Tbsp mint fresh, chopped
- 1 garlic minced, small clove
* You can serve this with a side of steamed vegetables instead of couscous for a paleo diet friendly option.
Instructions
Prepare the marinade:
- In a small bowl mix 3 Tbsp. olive oil, ground cumin, oregano and crushed red pepper.
- Place rack of lamb in a rectangular glass dish. Coat both sides of the lamb with the spice/herb mixture. Cover and allow to marinate in the refrigerator for about 3-4 hours. You can leave it to marinate overnight too.
Prepare the yogurt sauce:
- Make the yogurt dip by combining yogurt, mint and garlic and refrigerate until you are ready to serve.
Cooking the lamb:
- Heat remaining olive oil in a large pan over high heat and brown meat on both sides, about 4 minutes per side.
- Turn heat down to medium and cook until the internal temperature of the meat is about 120° F.
- Remove lamb from pan and place on a cutting board or glass dish. Cover and allow to rest for about 5-10 minutes.
- Slice lamb into individual portions between the ribs bones into single chops.
- Serve with mint yogurt dip. A side of couscous and steamed carrots make great side dishes.¼
Notes
- Prepare couscous following package instructions to complement the lamb.
- Steam carrots in about an inch of water until fork-tender, adding more water if needed.
- Finish steamed carrots with a sprinkle of dill and a bit of butter to enhance their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 56g | 86% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 96mg | 32% |
| Sodium | 95mg | 4% |
| Potassium | 339mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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