1 Set oven to 375℉. Mix bread crumbs, thyme, garlic powder, salt, and black pepper and spread evenly on a plate.
2 Brown the meat all around in coconut oil in a frying pan on high heat. About 1 min on each side.
3 Remove from pan and let cool for a few minutes.
4 Using a brush, evenly coat the meat with the mustard.
5 Roll the meat in the breading, completely covering it with breadcrumbs.
6 Place the meat bone side down on a baking sheet lined with parchment paper.
7 Stick a meat thermometer in the meaty part between two bones and place baking sheet in oven.
8 When thermometer reaches 130℉ (55℃) turn off oven. Let meat sit in oven until thermometer shows 150℉ (65℃).
9 While meat is cooking, start preparing sauce. Fry shallots in coconut oil on high heat for about two minutes until translucent.
10 Add cream and browning and bring to a boil. Lower heat and let simmer.
11 Cut rack into 3 chops, serve with mint sauce and tzatziki.
SLD’s rack of lamb with tzatziki and mint sauce
You need
- One 4 bone rack of lamb- 8 oz (225 g)
- 1/4 cup of Sld’s breadcrumbs*
- 1 teaspoon of dried thyme
- 1/3 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon of unsweetened mustard
- 1 tablespoon of coconut oil
- 1 oz of finely chopped shallots
- 1/2 a cup of heavy cream
- 1 teaspoon of sauce browning
- 2 tablespoons of chopped fresh or 2 teaspoons of dried mint
- A pinch of salt and pepper
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