RACK OF LAMB, AND ROASTED POTATOS WITH TZAZIKI

For a delectable meal of rack of lamb with roasted potatoes and tzatziki, all beautifully prepared on your Primo Ceramic grill, here’s a recipe that promises to fill your garden with mouthwatering aromas and your plates with flavors that dance together in perfect harmony. Let’s get grilling!

Ingredients:

For the Rack of Lamb:

• 1 rack of lamb (about 8 ribs), trimmed and frenched
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• Salt and freshly ground black pepper, to taste

For the Roasted Potatoes:

• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste

For the Tzatziki:

• 1 cup Greek yogurt
• 1 small cucumber, grated and drained
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

Preparing the Rack of Lamb:

• Preheat your Primo Ceramic Grill to a medium-high heat, around 375°F (190°C), setting it up for indirect cooking.
• Season the Lamb: In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the rack of lamb, ensuring it’s well coated.
• Grill the Lamb: Place the lamb on the grill over indirect heat. Close the lid and cook until the lamb reaches your desired doneness, about 25 minutes for medium-rare. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
• Rest the Lamb: Once cooked, remove the lamb from the grill and let it rest for about 10 minutes before slicing. This allows the juices to redistribute.

Roasting the Potatoes:

• Toss the Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, onion powder, dried rosemary, salt, and pepper. Ensure the potatoes are evenly coated.
• Roast on the Grill: Spread the potatoes out in a grill-safe pan or a piece of aluminum foil with edges folded up to create a makeshift pan. Place on the grill alongside the lamb, cooking until they’re golden and tender, stirring occasionally, about 30 minutes.

Making the Tzatziki:

• Combine Ingredients: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, and lemon juice. Season with salt and pepper to taste.
• Chill: For best flavor, let the tzatziki chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.

Serving:

• Carve the rack of lamb into individual ribs and serve alongside the roasted potatoes and a generous dollop of tzatziki sauce. Garnish with a sprig of rosemary or dill for that final touch of elegance.

This meal, crafted with love on your Primo Ceramic Grill, not only brings out the best in each ingredient but also turns your backyard into the stage for an unforgettable culinary experience. Enjoy the harmony of flavors and the joy of outdoor cooking!