Herb-Crusted Rack of Lamb with Lemon Feta Whip

Ingredients:

 1 rack of lamb (8 ribs), frenched if desired
 2 tbsp fresh mint, minced
 1 tbsp fresh oregano, minced
 ¼ cup fresh parsley, minced
 1½ tsp coriander seed, ground
 1 tbsp kosher salt
 1 tsp black pepper

Instructions:

1. Prepare the Seasoning Mix:
In a small bowl, stir together the salt, black pepper, and ground coriander.

2. Combine Fresh Herbs:
In a separate bowl, mix the mint, oregano, and parsley. Set aside.

3. Season the Lamb:
Pat the rack of lamb dry with paper towels if needed. Rub the seasoning mix evenly over the entire surface of the meat.

4. Rest at Room Temperature:
Let the seasoned lamb sit out for at least 30 minutes. This allows the flavors to penetrate and ensures even cooking.

5. Sear the Lamb:
Heat a skillet over high heat and sear the lamb on all sides until browned, about 2–3 minutes per side. This step locks in the juices.

6. Cool Slightly:
Remove from the pan and let the lamb rest for 5–10 minutes, just until cool enough to handle.

7. Apply the Whip:
Using the back of a spoon or a brush, coat the lamb with about 2 tablespoons of the Lemon Feta Whip (recipe below).

8. Herb Crust:
Press the fresh herb mixture onto the whipped surface, coating the lamb evenly on all sides.

9. Roast to Perfection:
Transfer the lamb to a preheated oven at 400°F (200°C) and roast until your desired doneness is reached.

Chef’s recommendation: 135°F (57°C) for medium-rare (about 15–20 minutes depending on thickness).

10. Rest and Slice:
Let the lamb rest for 10 minutes before slicing into individual chops.

Lemon Feta Whip

Ingredients:
 ½ cup Greek yogurt
 ¼ cup feta cheese crumbles
 Juice of ½ lemon
 2 tsp fresh parsley, minced

Instructions:
1. Combine all ingredients in a small mixing bowl.

2. Blend using an immersion (stick) blender or regular blender until smooth.
The texture should be creamy with a touch of grain from the feta—perfection.

Serving Suggestions:
Slice the rack into chops and serve over a dollop of Lemon Feta Whip, or offer the sauce on the side for dipping.

Pairs beautifully with garlic-roasted potatoes and a seasonal green vegetable like sautéed Swiss chard or broccolini.

No wrong way to enjoy it—just dig in!