Rosemary Lamb With Tomato-Yogurt Sauce

Robin Bashinsky
Updated
Get the recipe for Rosemary Lamb With Tomato-Yogurt Sauce.

Though the thought of making a lamb dish may sound overwhelming (or a project reserved for special occasions), this flavorful recipe will convince you otherwise. The rack of lamb is infused with fresh rosemary and garlic as it grills—and if you’ve been growing fresh sprigs of rosemary, now’s the perfect time to use them. Cool, creamy yogurt is a classic pairing for lamb (many lamb dishes are served with Greek tzatziki sauce), and adding fresh in-season tomatoes gives the dish a summery spin. Serve alongside a simple green salad for a meal you’ll be making again and again.

Ingredients

  • 2 tablespoons olive oil

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons chopped garlic

  • 2 (8-rib) racks of lamb (about 1? lb. each)

  • 1 teaspoon fine sea salt

  • 1 teaspoon black pepper

  • 1 cup plain Greek yogurt

  • ¾ cup chopped multicolored heirloom tomatoes, divided

Nutrition

Calories 483

Fat 35g

Sat Fat 15g

Cholesterol 124mg

Sodium 663mg

Protein 37g

Carbohydrate 6g

Sugar 3g

Fiber 1g

Iron 3mg

Calcium 89mg

Directions

  1. Preheat grill to medium-high (about 450°F).

  2. Combine oil, rosemary, and garlic in a bowl. Rub mixture over lamb. Place lamb on oiled grate; cover and grill until a meat thermometer registers 140°F (for medium-rare), 20 to 30 minutes, turning occasionally to brown all sides. Sprinkle with salt and pepper. Slice lamb racks between ribs. Combine yogurt and ½ cup of the tomatoes; serve sauce with lamb. Top lamb pieces with remaining ¼ cup chopped tomatoes.

Yields: 4 (serving size: 4 lamb pieces, about ¼ cup sauce)