spiced rack of lamb roasted until juicy & tender, served with a fresh citrus salad and simple yogurt sauce
2 American racks of lamb (approximately 1 lb each)
2 tsp kosher salt, plus more as needed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
½ tsp crushed red pepper
½ tsp freshly cracked black pepper, plus more as needed
6 tbsp olive oil
2 blood oranges, peeled + segmented
1 orange, peeled + segmented
1 grapefruit, peeled + segmented
2 scallions, thinly sliced
8 mint leaves, torn
1 tbsp white wine vinegar
1 tbsp honey
1 cup greek yogurt
2 garlic cloves, grated
flaky sea salt (optional)
Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb onto the rack, pat dry, and allow to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of the olive oil and stir to combine.
Rub the spice mixture onto the lamb, covering both sides of meat. With the bones facing down, roast the lamb for approximately 25 minutes (USDA recommends an internal temp of 145 degrees with a 3-minute rest time for medium rare),or until your desired doneness.
Meanwhile, combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well. Season with salt and pepper to taste.
Add the greek yogurt, grated garlic, and remaining 2 tablespoons of olive to another bowl. Whisk to combine. Season with salt & pepper to taste.
Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow the lamb to rest. Slice the racks between every two bones in order to create double chops.
Plate the lamb with a drizzle of olive oil and flaky sea salt (optional) over top. Serve the citrus salad and yogurt sauce alongside.