Garlic Herb Lamb Rack with Yoghurt Mint Sauce

Ingredients: 

• 600g Our Cow Grass Fed Lamb Rack

Garlic herb marinade: 

• 8 garlic cloves 
• ⅓ cup olive oil
• 1 cup lightly packed fresh parsley 
• 1tbsp fresh rosemary 
• Salt 

Yoghurt mint sauce:

• 1/2 cup Greek yoghurt 
• Juice of half a lemon
• 1 tbsp garlic 
• 2 tbsp fresh mint, finely chopped
• Salt and pepper to taste

Cooking instructions:

1. In a blender or food processor, add the garlic cloves, olive oil, parsley, rosemary, and salt. Blend until smooth. 
2. Rub the marinade all over the Our Cow Grass Fed Lamb Rack and leave to sit at room temp for 30 minutes. 
3. Preheat oven to 200°C. Place the lamb rack fat side down on the baking tray. Cook for 15 minutes. 
4. Remove the tray from the oven and turn the lamb rack. Return to the oven and bake for 10 to 15 minutes or until the internal temperature reaches 52°C (for medium rare)
5. While the lamb is cooking, combine all ingredients for the yoghurt mint sauce in a small bowl. 
6. Once the lamb is cooked to your liking, remove it from the oven, cover it with foil, and let it rest for 10 minutes. 
7. Cut the lamb between the bones and serve on a platter with the yoghurt mint sauce.
8. Enjoy!