5.0 from 36 votes
Turkish Style Rack of Lamb Recipe
This is one of my favorite way to prepare rack of lamb and it is very easy to make. The spices and herbs combined with the mint yogurt sauce bring some great flavors to this Turkish stye rack of lamb.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 servings
Calories: 616 kcal
Course:
Main Course
Cuisine:
Turkish
Ingredients
- 1 rack of lamb approximately 1 lb.
- 2 tsp ground cumin
- 1 tsp crushed red pepper
- 1 Tbsp oregano
- ¼ cup extra virgin olive oil + 1 Tbsp
Mint and Yogurt dip:
- 6 oz of plain Greek yogurt paleo diet: coconut cream
- 2 Tbsp fresh chopped mint
- 1 small garlic clove minced
* 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.
Cup of Yum
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
- Note:
- For the couscous, make according to package instructions.The steamed carrots are very simple. Peel and slice the carrots into ¼ inch slices. Place them in a sauce pan with about 1 inch of water. Simmer on medium heat until tender. Add more water if needed. Check with a fork for tenderness. Drain and serve with a sprinkle of dill and butter.
Nutrition Information
Calories
616kcal
(31%)
Carbohydrates
3g
(1%)
Protein
22g
(44%)
Fat
56g
(86%)
Saturated Fat
20g
(100%)
Cholesterol
96mg
(32%)
Sodium
95mg
(4%)
Potassium
339mg
(10%)
Sugar
1g
(2%)
Vitamin A
215IU
(4%)
Vitamin C
0.5mg
(1%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616
% 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.