This is a dish that is guaranteed to impress guests during the holidays or all year round, and it’s straight off the TRIO dinner menu!
Number of Servings: We use a Colorado lamb rack for its delicate flavor and superior texture. Generally, this type of rack will serve 4-6 guests.
For the lamb:
Vadouvancurry spice (This is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where France colonial influence is still felt. This trendy curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures)
Colorado lamb rack
Freshly ground black pepper
Vegetable oil (Such as canola or grapeseed)
For the tzatziki sauce:
3 cup Greek yogurt
One English cucumber, peeled and diced
Juice of one lemon
One bunch parsley, finely chopped
2 garlic cloves, grated
2 sprigs dill, finely chopped
1 tsp. honey
Salt and pepper to taste
Season lamb racks liberally with salt, pepper and vadouvan spice. Preheat oven to 425 F and heat a large cast iron skillet over high flame. Once pan is almost smoking, add a film of oil and sear racks on all sides until nicely caramelized and fragrant. Bonus, your entire house will now smell amazing! Place racks on a baking sheet with wire rack and cook for 10 to 12 minutes. Check internal temperature with meat thermometer. When it reaches 140, remove racks from oven and allow to rest for at least 10 to 15 minutes. The finished lamb should be a perfect medium. For the tzatziki, simply mix all ingredients together, season with salt and pepper and place in a serving dish with a spoon.
To serve, place racks on a nice wooden board or platter and proudly parade into the dining room equipped with a sharp knife and carve tableside for all your guests!