Rack of Lamb with Roasted Baby Fennel, Sweet Carrots, and Mint Yogurt Sauce
If you follow me, you know I love the combination of lamb and (non-dairy) yogurt - it’s a flavor combination I revisit time and time again. I’m Australian by birth, so lamb on a Yom Tov table is an obvious choice. I seasoned this rack of lamb with a beautiful Mediterranean-flavored rub. Paired with the tart yogurt and sweet carrots, it comes together in a thought out and beautiful way.
Ingredients
lamb2 racks of lamb, frenched
2 teaspoon smoked paprika
2 teaspoon ground cumin
2 teaspoon garlic powder
2 teaspoon dried oregano
Kosher salt, as needed
Freshly ground pepper, as needed
Carrots & Fennel:¼ cup non-dairy butter substitute, such as Betterine
2 tablespoons honey
4 cloves garlic, crushed
1 tablespoon fennel seeds
1 bunch multicolored carrots
2 bulbs fennel, cut into wedges
Salt, to taste
Black pepper, to taste
Yogurt Sauce1 cup non-dairy sour cream, such as Wayfair
¼ cup fresh mint
2-3 fresh cloves garlic
Zest & juice of 1 lemon
Salt, to taste
Fresh parsley, chopped, for garnish
Preparation
For the lamb: Remove from fridge around an hour or two before cooking to bring to room temperature. This allows for more even cooking. Preheat oven to 450°F.
Mix smoked paprika, cumin, garlic powder, and oregano in a small bowl. Score the fat cap on the lamb with a sharp knife. Season with salt & pepper to taste, then rub with spice mix.
Wrap bones tightly in foil to prevent burning, then place in a roasting pan, fat side up. Cook for 10 minutes, then remove from oven. Reduce heat to 300°F and wait for oven to cool, then cook another 10-15 minutes. Remove from oven, cover with foil, and let rest for 10-15 minutes.
For the carrots and fennel: Preheat oven to 375°F. Melt non-dairy butter in a large, shallow skillet. Add honey, garlic, and fennel seeds and cook over low heat for about 2 minutes. Add carrots and fennel and toss to coat. Cook, stirring occasionally, for 10-15 minutes, until golden and caramelized. Transfer vegetables and sauce to parchment paper-lined baking sheet. Roast for 45 minutes or until fork tender.
For the yogurt sauce: Combine all ingredients in blender and blend until smooth.
To serve: Plate lamb with yogurt sauce, carrots, and fennel. Sprinkle with chopped parsley.
Tip
To reheat: When cooking the lamb, be sure to leave it a little underdone so you don’t run the risk of overcooking when reheating it. Gently warm in a 200°F oven for 1 hour before eating.
On a budget? This Mediterranean rub works well on other cuts of lamb as well, such as shoulder or shank. Cooking time varies.