* You can serve this with a side of steamed vegetables instead of couscous for a paleo diet friendly option.
Place rack of lamb on a rectangular glass dish. In a small bowl mix 3 Tbsp. olive oil, ground cumin, oregano and crushed red pepper. Mix well and rub spice/herb mixture on both sides of the lamb. Cover and allow to marinate in the refrigerator for about 3-4 hours.
Make the yogurt dip by combining yogurt, mint and garlic and refrigerate until you are ready to serve.
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. Cover and allow to rest for about 5-10 minutes.
Slice lamb into individual portions and place atop the couscous.
Serve with couscous, mint yogurt dip. A side of steamed carrots also makes a great side dish.
Turkish Style Rack of Lamb
Amount Per Serving
Calories 616Calories from Fat 504
% Daily Value*
Saturated Fat 20g125%
Vitamin A 215IU4%
Vitamin C 0.5mg1%
* Percent Daily Values are based on a 2000 calorie diet.