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Roasted Lamb with Yogurt Raita Sauce

  • Prep 10 min
  • Total 55 min
  • Ingredients 15
  • Servings 4
Comments (0)

Ingredients

2
racks of lamb
2
garlic cloves
1
teaspoon fresh rosemary, chopped
Salt and pepper, to taste
1
cup natural yogurt
2
teaspoons fresh mint, chopped
1
teaspoon red onion, diced
1
small, seedless cucumber, grated
1
seedless pear tomato, chopped
Juice from one-half lemon
1
tablespoon green onion, chopped
1/2
teaspoon ground cumin
1/2
cup red wine
1/2
cup beef broth
1/2
teaspoon cornstarch, optional

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can switch the beef broth for chicken broth, if desired.

Celebrate this Easter with a dish of roasted lamb accompanied by two delicious sauces. This year it'll be easy to surprise your family with this menu–it's truly unique in comparison to the traditional glazed ham or roasted pernil. This recipe will make your guests feel like they've been transported to a restaurant without ever abandoning the comfort of home. Raita is a sauce typical of Indian cuisine, used in many preparations and salads as a base or dressing

If necessary, the cornstarch can be omitted or replaced with flour.

Directions

  • 1 First season the racks of lamb with salt and pepper and bake at 350° F for 45 minutes. When ready remove from the baking rack and reserve half of the drippings.
  • 2 To prepare the gravy, mix the red wine, beef broth and cornstarch in a small saucepan over medium heat and let reduce as desired.
  • 3 In a separate bowl, combine the yogurt with the remaining vegetables, mint, lemon juice and cumin. Season with salt and pepper as desired.
  • 4 Serve the lamb over a portion of red wine gravy and dress with two tablespoons of yogurt raita. Garnish with a few mint leaves for a fresh presentation.

Celebrate this Easter with a dish of roasted lamb accompanied by two delicious sauces. This year it'll be easy to surprise your family with this menu–it's truly unique in comparison to the traditional glazed ham or roasted pernil. This recipe will make your guests feel like they've been transported to a restaurant without ever abandoning the comfort of home. Raita is a sauce typical of Indian cuisine, used in many preparations and salads as a base or dressing

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 9, 2015

Celebrate this Easter with a dish of roasted lamb accompanied by two delicious sauces. This year it'll be easy to surprise your family with this menu–it's truly unique in comparison to the traditional glazed ham or roasted pernil. This recipe will make your guests feel like they've been transported to a restaurant without ever abandoning the comfort of home. Raita is a sauce typical of Indian cuisine, used in many preparations and salads as a base or dressing