THIS za'atar + sumac rack of lamb with herb yogurt sauce may be my new favorite recipe. Super tender and a tangy marinade from the sumac - this recipe is my new go-to for rack of lamb. See below for the full recipe!
Za'atar + Sumac Rack of Lamb with Herb Yogurt Sauce
Rack of Lamb
1 rack of American Lamb
1 tablespoon za'atar
3 tablespoons sumac
2 tablespoons paprika
2 tablespoons pepper
1 tablespoon salt
2 tablespoons garlic powder
1/4th cup olive oil
Green Herb Yogurt Sauce
1⁄2 cup cilantro
1⁄2 cup dill
1 juice of lime
2 garlic cloves
1⁄2 cup greek yogurt
1 tablespoon oil
Salt and pepper to taste
Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.
To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.
Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.
After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.
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* This post is brought to you by American Lamb. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.
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