Seven Bone Rack Of Lamb
Two Tablespoons Of Olive Oil, Divided
1½ Teaspoons Of Sea Salt, Divided
3/4 Teaspoon Of Ground Black Pepper, Divided
Tablespoon Of Yellow Mustard
Two Minced Garlic Cloves, Divided
½ Teaspoon Of Finely Chopped Fresh Rosemary
½ Teaspoon Of Fresh Thyme Leaves
¼ Cup Of Panko Breadcrumbs
Tablespoon Of Fresh Lemon Juice
Eight Ounces Of Low Fat Greek Yogurt
½ Teaspoon Of Dried Oregano
Combine the yogurt, a minced garlic clove, the lemon juice, the oregano, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper in a bowl. Mix well. Taste and add more sea salt and/or black pepper, if desired. Refrigerate until 30 minutes before serving the lamb.
Rack Of Lamb
Combine the breadcrumbs, a tablespoon of olive oil, a minced garlic clove, the rosemary, the thyme, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper in a bowl. Mix well until the breadcrumbs are thoroughly moistened with the olive oil. Note: If too dry, add a little more olive oil. Set the breadcrumb mixture aside.
Sprinkle the rack of lamb with ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Sear the lamb for three minutes on each side. You can accomplish this step either on a gas grill (easiest) or in a non-stick skillet brushed with olive oil. While the lamb is still warm, brush the meat side with the yellow mustard. Next, take the breadcrumb mixture and smear it on the meat side evenly.
Preheat the oven to 375 degrees. Place the rack of lamb (bone side down) in a roasting pan. Roast in the preheated oven for 18-20 minutes. You want to achieve an internal temperature of 135 degrees for pink, juicy meat. Check the temperature with a meat thermometer after 15 minutes.
Rest the meat for 5-10 minutes before cutting into chops. Serve with the yogurt sauce.