This lamb recipe marinates the lamb in yogurt, herbs and oil making it meltingly tender. A crisp coating of pan-fried breadcrumbs adds colour and flavour
Put the yogurt, mint, dill, garlic and 2tbsp oil in a shallow bowl, season with salt and freshly ground black pepper and mix together. Put a quarter of the mixture in another bowl, cover and chill.
Step 2
Add the racks of lamb to the remaining yogurt mixture and coat well. Cover and chill for at least 24hr.
Step 3
Preheat the oven to 200°C (180°C fan oven) mark 6. Put lamb racks together so the bones are intersecting and put in a roasting tin. Roast for 20-30min. Remove from tin, put on a board, cover with foil and leave to rest for 10min.
Step 4
Meanwhile, heat the remaining oil in a pan and fry the breadcrumbs until golden. Season with salt and sprinkle over the lamb racks. Serve immediately with the reserved yogurt dip.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
