Lamb and a Greek Salad

What is better than Spring Lamb and a Greek Salad? We purchased some beautiful chops at McCall’s Meat and Fish. We then tried a new recipe: Harissa-Rubbed Rack Of Lamb With Mint Yogurt from the cookbook, Two Dudes One Pan by Shook and Dotolo. We like their restaurants: Son of a Gun and Animal and have recently purchased their cookbook.

The recipe is excellent with a strong Harissa sauce whose heat is cut by the Mint Yogurt. A Greek Salad is a natural with lamb, so we started with one, Sliced cucumbers, red onion, pitted black olives and feta cheese. Red Wine Vinegar and olive oil, salt, pepper lots of oregano. We added some pieces of San Panzanella Croccantini for texture.

Perfect spring meal!

Harissa-Rubbed Rack Of Lamb With Mint Yogurt

Two Dudes One Pan

Shook and Dotolo

For the harissa

1            cup canned tomato puree (no added spices or tomato paste)

6            garlic cloves, very finely chopped

2            tablespoons extra-virgin olive oil

2            teaspoons cayenne pepper

1            teaspoon ground cumin

1            teaspoon ground coriander

3            teaspoons kosher salt

2            1 -pound racks of lamb (about 8 ribs each)

For The Mint Yogurt

2            cups plain yogurt

2            tablespoons finely chopped

fresh mint Pinch of kosher salt

Jon: This is our most-requested lamb dish, and it's perfect for people who are on the fence when it comes to lamb.

Vinny: When we have the option, we'll go for Colorado lamb over New Zealand lamb. Colorado chops are bigger and less intensely gamey, but they're pricier, too. Keep in mind that a small New Zealand rack will cook more quickly than an American one.

Jon: Heads up—the lamb needs to sit with the spice paste overnight before cooking, so plan accordingly.

WHISK the tomato puree, garlic, oil, cayenne, cumin, corian­der, and 1 teaspoon of the salt together in a small bowl. Rub the paste all over the lamb and then tightly seal the racks in plastic wrap. Place on a plate or in a resealable plastic bag and refrigerate for 6 hours or overnight.

While the meat marinates, stir the yogurt, mint, and salt together in a small bowl. Cover with plastic wrap and refrig­erate until serving.

Preheat your oven to 450°F.

Unwrap the lamb, wipe off the excess marinade, and place the racks on their sides in a roasting pan. Sprinkle the racks with the remaining 2 teaspoons of salt. Reduce the oven temperature to 425 °F and roast the lamb until it is browned, turning it over midway through cooking, for a total of 9 to 10 minutes for medium-rare.

Transfer the rack to a cutting board, loosely cover with alu­minum foil, and let it rest for 5 to 10 minutes before slicing into two-rib chops. Serve with the chilled mint yogurt on the side.

SERVES 4