Grill

Grilled rack of lamb with herb potatoes and mint yogurt

Name: Grilled rack of lamb with herb potatoes and mint yogurt
Prep time: 25 min
Cook time: 45 min
Total time: 78 min
Yield: 4 servings
Ingredients: 2 racks rack of lamb, around 400 g each; 1 tbsp flaky sea salt; 1 tsp black pepper, coarsely ground; 100 ml olive oil; 2 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 3 cloves garlic, crushed; 1 tsp lemon zest; 800 g small waxy potatoes (such as Charlotte or fingerling), halved; 3 tbsp olive oil; 2 sprigs fresh rosemary, leaves only; 4 cloves garlic, skin on, lightly crushed; 1 tsp flaky sea salt; 250 ml Greek yogurt, full fat; 3 tbsp fresh mint, finely chopped; 1 clove garlic, grated to a paste; 1 tbsp fresh lemon juice; 0.5 tsp flaky sea salt; 1 tbsp olive oil, to finish

A complete spring plate: fast-grilled rack of lamb crusted in rosemary and thyme, served with oven-roasted herb potatoes and a cooling mint yogurt sauce. MEAT MATE PRO pulls the lamb at exactly the right second so the crust holds and the centre stays pink.

4 servings 25 min prep 45 min cook 8 min rest medium rare

Pull and target temperatures are set in the MEAT MATE PRO app. Pick your protein, cut, and doneness.

Ingredients

Scale servings

Lamb

2 racks rack of lamb, around 400 g each
1 tbsp flaky sea salt
1 tsp black pepper, coarsely ground

Herb marinade

100 ml olive oil
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
3 cloves garlic, crushed
1 tsp lemon zest

Herb potatoes

800 g small waxy potatoes (such as Charlotte or fingerling), halved
3 tbsp olive oil
2 sprigs fresh rosemary, leaves only
4 cloves garlic, skin on, lightly crushed
1 tsp flaky sea salt

Mint yogurt sauce

250 ml Greek yogurt, full fat
3 tbsp fresh mint, finely chopped
1 clove garlic, grated to a paste
1 tbsp fresh lemon juice
0.5 tsp flaky sea salt
1 tbsp olive oil, to finish

Instructions

Take the lamb racks out of the fridge 30 minutes before cooking. Pat them dry. Heat the oven to 200°C.
Halve the potatoes and toss them in a roasting tray with the olive oil, rosemary leaves, crushed garlic and sea salt. Roast for 35 minutes, turning once halfway, until golden and tender.
While the potatoes roast, mix all marinade ingredients in a small bowl. Brush the racks all over, including the bones.
Make the mint yogurt: stir the yogurt, mint, garlic, lemon juice and salt together. Drizzle with olive oil. Chill until serving.
Light the grill and wait until medium-hot, around 220°C. The potatoes should have around 10 minutes left in the oven.
MEAT MATE PROInsert the MEAT MATE PRO probe into the thickest part of one rack, between the bones.
Place the racks fat-side down. Grill 7 minutes, then turn and cook the meat-side.
MEAT MATE PROWhen MEAT MATE PRO tells you to lift, take the racks off the grill. Rest under foil for 8 minutes. Carry-over does the rest.
Pull the potatoes from the oven once the lamb starts resting — they finish at the same moment.
Slice between the bones. Plate the lamb alongside a generous spoonful of potatoes, a ramekin of mint yogurt and the resting juices drizzled over.

Chef's note

"The app rings on the second. You don't need to hover at the grill, and you don't need to choose between the lamb and the sides. Everything finishes together."

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Grilled rack of lamb with herb potatoes and mint yogurt

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Grilled rack of lamb with herb potatoes and mint yogurt

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