Fine Herb Potatoes, Greek Yogurt, Caramelized Fennel and Apple, Meyer Lemon, Minus 8 Blueberry Gastrique

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.

Marinate 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.

Grill the Lamb

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

Prepare 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.

Sauté Potatoes

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.

Caramelize Fennel and Apple

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.

Prepare Gastrique

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

Prepare Yogurt Sauce

New Zealand rack of lamb

olive oil

fresh rosemary, chopped

fresh thyme, chopped

garlic, minced

salt

black pepper

baby potatoes, halved

unsalted butter

fresh parsley, chopped

fresh chives, chopped

fresh dill, chopped

fennel bulb, sliced

apple, cored and sliced

honey

Meyer lemon juice

sugar

blueberry puree

Greek yogurt

GRILLED NEW ZEALAND RACK OF LAMB

Make GRILLED NEW ZEALAND RACK OF LAMB Recipe in just 1h 30m. Fine Herb Potatoes, Greek Yogurt, Caramelized Fennel and Apple, Meyer Lemon, Minus 8 Blueberry Gastrique

Grilled New Zealand Rack Of Lamb Recipe

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