Grilled Rack of Lamb with Seasons Tzatziki Sauce
2 Racks of lamb, 3-3.5 lb
2 garlic clove, crushed
2 tablespoon dijon mustard
1 teaspoon of finely grated lemon zest
2 tablespoons Seasons Rosemary Fused Extra Virgin Olive Oil
2 tablespoons Seasons Lavender Balsamic
Seasons Rosemary infused salt
Seasons Aglio e Pepe Seasoning
For the tzatziki sauce:
1 cup Greek (2% or nonfat) yogurt
1/2 cup 1/4-inch cubes English cucumber
2 tablespoons chopped fresh mint
2 tablespoons Seasons sicilian lemon white balsamic
1 tablespoons chopped shallots
1 tablespoon Seasons Rosemary Fused extra virgin olive oil
1 tablespoon diced dried figs
Mix yogurt, cucumber, mint, sicilian lemon balsamic, shallots in small bowl; season tzatziki generously with salt and pepper. Chill. Finish with Rosemary fused oil and diced dry figs before serving.
Season lamb with rosemary infused salt and aglio e pepe seasoning. Place each rack of lamb in a large resealable plastic bag.
Whisk garlic, dijon mustard, rosemary fused extra virgin olive oil and lemon zest in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight allowing flavors to marinate.
Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8-10 minutes.
Move lamb to cooler part of grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 8 minutes longer.
Let lamb rest 10 minutes. Cut into individual chops. Finish with a drizzle of Lavender Balsamic