To celebrate my safe return from Sheepvention, a sheep and wool show in Hamilton (Western Victoria) where I froze in a tent for three days I was inspired to make this delicious Greek rack of lamb with tzaziki and potato wedges.
In the pic it looks quite pink but it was medium rare, if this isn't how you like your lamb, just cook it a little longer.
The tzaziki makes a heap but is delicious with raw veggies for a snack or as a salad dressing. Enjoy x
Rack of lamb
1 rack of lamb with a little of the fat removed (mine had 8 bones)
A good handful of oregano - finely chopped
The juice of half a lemon
2 cloves of garlic - finely chopped plus a handful of garlic cloves with skin intact
1 fresh birds eye chilli - finely chopped
Salt and pepper to taste
1/4 of a cup of olive oil
1 cup greek yoghurt
the juice of 1 lemon
1 clove of garlic - chopped
1 small cucumber - chopped
1/2 a bunch of fresh dill - chopped
Salt and pepper
Chop the garlic, oregano and chilli and bash in a mortar and pestle with the salt and pepper and lemon juice until it is smooth. Gradually add the olive oil and bash/mix until combined. Rub it into the lamb rack and leave to marinate overnight (I only had a few hours - but it would be better overnight).
Start the tzaziki by draining the yoghurt through a clean tea towel doubled in thickness and chopping the garlic, cucumber and dill. Place the cucumber, garlic, dill, salt, pepper and lemon juice in a food processor and quickly blitz until comined. Stir in drained yogurt and refrigerate for a couple of hours to allow the flavours to develop.
When you are ready to cook heat the oven to 200C and take the lamb out of the fridge to come to room temperature. cook the lamb for 15 minutes and then test with a skewer to see if it is cooked to your liking (15 mins will be rare - medium rare depending on your oven).
I served this with steamed vegies and some greek style potato wedges (lemon zest, oregano, salt and pepper) - they go really well with the tzaziki!