Ingredients
Marinade
- 2 racks of lamb 6 bones each – cut in half (total 4 portions)
- 1/2 cup Carnivor Shiraz
- 2 tbsp garlic – minced
- 1 tbsp Dijon
- 1 tbsp mint – chopped
- 1 tbsp tarragon – chopped
- 1 tbsp oregano
Crust
- 1 1/2 cup sourdough breadcrumbs or panko
- 3 tbsp Dijon
- 3 tbsp olive oil
- 2 sprig rosemary
- 2 sprigs thyme leaves
- 3 sprigs mint
- 3 sprigs parsley
- 3 sprigs tarragon
- Salt and pepper to taste
Herby Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 garlic clove – minced
- 1 tbsp Dijon
- 1 tbsp mint – chopped
- 1 tbsp tarragon – chopped
- 1 tbsp green onion – chopped
- 1 lemon – juice
Vegetables
- 6-10 carrots, parsnips or your favourite root vegetables
- 2 tbsp olive Oil
- Salt and pepper
Instructions
- In a shallow bowl marinate lamb for at least 1 hour and up to 3.
- In a food processor add all the crust ingredients, omitting the breadcrumbs.
- Add the breadcrumbs to the crust mixture.
- Remove lamb from marinade and cover with crust.
- Toss the root vegetables in a bowl with the olive oil and salt and pepper; spread evenly out on a sheet pan for roasting.
- Roast the lamb and the root vegetables in the oven at 450 °F for 7 – 8 minutes or until internal temp reaches 125 °F.
- While the lamb and vegetables cook prepare the yogurt sauce in a separate bowl combining all the ingredients.
- Serve with yogurt sauce on top of your favourite roasted root vegetables
Share this Recipe
