Recipe provided by | LINDSEY EATS LA

INGREDIENTS

RACK OF LAMB MARINADE:

1 rack of American Lamb

1 tsp soy sauce

1⁄4 cup ginger sliced

8 cloves of garlic minced

1 tsp chile powder

1 tsp sesame oil

1/2 T sliced thinly sliced pear 1⁄2 tsp paprika

1/2 tsp pepper

1 sliced serrano pepper

1 tsp rice wine vinegar

1 tsp sesame seeds

1/2 tsp salt

CUCUMBER BANCHAN SALAD:

1 shallot sliced

3-4 cucumbers

1 tsp vinegar

2 tsp Sriracha

Black and white sesame seeds 1 tsp

sesame oil

5 spice (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp chile flakes)

1/2 teaspoon sugar Furikake

PESTO SAUCE:

1/3 cup Pine nuts 1⁄4 cup fresh basil 1⁄2 cup parsley

1/2 cup cilantro

4 cloves garlic

1 juice of lemon

1 teaspoon lemon zest

1/4 cup oil

1/4 cup pecorino or Romano cheese

salt and pepper to taste

TZATZIKI SAUCE:

1/3 cup chopped dill

1/3 cup mint

2 cloves garlic

200g greek yogurt

2 juice of lemons

Salt and pepper to taste

2 cucumbers

Hummus – store bought

Rice – package instructions

DIRECTIONS

Start to marinate your rack of lamb with the spices and sauces listed. Make sure you get it all throughout the rack of lamb and lather it on. Set aside in the fridge.

While that’s marinating, make your pesto to drizzle on top of the lamb, slice and mix your cucumber salad and make your tzatziki.

For the tzatziki make sure that you dice your cucumbers really thin, you can even use a cheese grater, but if you want some bite of texture, just cut really thinly. Mix your dill, mint,garlic, yogurt, lemon, salt, pepper and cucumber together and set aside.

Start to make your lamb! Preheat your oven to 400 degrees and heat a cast iron with a little bit of olive oil on medium-high heat and let get HOT! Once hot, place your rack of lamb and let sear on both sides, around 4-5 minutes on each side.

Once the lamb is seared, place in the oven for 10-15 minutes until cooked to a medium rare.

*If you like it more cooked through, leave it in for another 5 minutes. After its cooked, let it sit for about 5-10 minutes.

Start to slice your rack of lamb off the bone to make “chops”, top with pesto and serve alongside your cucumber salad, tzatziki, some store bought hummus, fluffed white rice, and your favorite simple salad!