In a bowl, mix olive oil, rosemary, thyme, minced garlic, salt, and black pepper. Rub this mixture all over the rack of lamb. Cover and refrigerate for at least 1 hour or overnight for best flavor.

Grill the Lamb

Preheat the grill to medium-high heat. Grill the rack of lamb for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let it rest for 10 minutes before slicing.

Fine Herb Potatoes

Prepare Potatoes

In a pot of salted boiling water, cook the halved baby potatoes until tender, about 15-20 minutes. Drain and set aside.

Sauté Potatoes

In a skillet, melt the butter over medium heat. Add the cooked potatoes, parsley, chives, dill, salt, and black pepper. Sauté for about 5 minutes until golden brown.

Caramelized Fennel and Apple

Caramelize Fennel and Apple

In a skillet, heat olive oil over medium heat. Add fennel and apple slices, season with salt and pepper, and drizzle with honey. Cook for about 10-12 minutes, stirring occasionally, until caramelized.

Meyer Lemon Gastrique

Prepare Gastrique

In a saucepan, combine Meyer lemon juice and sugar. Bring to a boil over medium heat and simmer until reduced by half. Stir in blueberry puree and cook for another 5 minutes. Remove from heat and let cool.

Greek Yogurt

Prepare Yogurt Sauce

In a bowl, mix Greek yogurt with fresh dill and salt to taste. Set aside.