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.
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.
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
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.