Garam Masala Rack of Lamb

Lamb Seasoning:

• 1 Rack of Lamb
• 2 tsp Kosher Salt
• 5 tsp Garam Masala Spice Blend
• 2 cloves garlic
• 2 tbsp extra virgin olive oil

Spring Citrus and Scallion:

• 1 meyer lemon, segmented
• 1 cara cara orange, segmented
• 1 ruby grapefruit segmented
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 scallions, white and green parts thinly sliced
• Salt and pepper

Garlic Yogurt Sauce:

• 1 c Greek Yogurt, full fat
• 3 tbsp extra virgin olive oil
• Juice and Zest from 1 lemon
• ½ tsp sumac, optional
• Salt and pepper

For the Lamb: Preheat the oven to 450*, positioning the top rack in the upper third.

In a small bowl, whisk together the garam masala spice, crushed garlic and olive oil to make a runny paste. Generously rub the rack of lamb in this mixture and place the meat on a parchment lined baking sheet with the fat side facing up. Let the lamb marinate for 30 minutes at room temperature.

Bake for 20 minutes or until the internal temperature is between 125*- 130* for medium rare. Remove from the oven and loosely tent with foil. Let the meat rest for 15 minutes before slicing down between the rib bones with a sharp knife.

Serve with a wedge of lemon or spring citrus and scallion salad and yogurt and mint.

For the Spring Citrus and Scallion Topping: In a medium bowl, gently toss segmented lemon, orange, and grapefruit wedges with scallions, honey, extra virgin olive oil, salt and pepper. Keep chilled until ready to serve.

For the Garlic Yogurt Sauce: Combine all ingredients in a small bowl. Whisk until smooth. Keep chilled until ready to serve.