SERVINGS: 4 PREPPING TIME: 20 min COOKING TIME: 20 min | INGREDIENTS: 1 rack of lamb 1/2 medium watermelon 1 English cucumber 1/2 cup of feta crumble 1/4 cup chopped mint 1/8 cup chopped parsley 1/8 cup chopped rosemary 1/8 cup chopped thyme Olive oil S&P Tagin classic seasoning (alternately, swap for with lime juice, salt and chili powder) |
DIRECTIONS
Preheat oven to 425°F.
Bring the lamb to room temperature. Using a paring knife trim off any excess fat. Splash some olive oil and sprinkle with S&P. Rub all over until well coated.
In a small bowl, combine parsley, rosemary, thyme, and half of the mint. Mix well. Pour the herb mixture on to a cutting board into a thin layer. Press the rack of lamb into the mixture, coating the meat all around.
Over medium high, heat a splash of olive oil in a cast iron. Sear the lamb by pressing each side of the rack onto the skillet (about 1-2 min per side). Once all sides are seared, place the rack of lamb into a cast (or an oven proof dish) fat side up and roast 15-20 minutes, until a thermometer registers 130°. Let stand 10 minutes. Cut into chops.
While the lamb roasts, chop up watermelon and cucumber into 1/2 in cubes. In a small bowl, combine watermelon, cucumbers, mint and feta. Season with tagin spice mix* and mix well.
Serve the lamp chops with the side of the salad and enjoy!
NOTES:
Not only is lamb a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. The lamb is also very tender and is easier to digest than other red meats.
*Tagin classic seasoning is a fun way to spice up your fruit and veggie snacks - it is great on mangoes, watermelon, cucumber, watermelon, and pineapples. Don't have it handy? swap for a sprinkle of salt, chili powder and splash of lime juice.