The Best Lamb Recipe and the Art of Sharing a Meal

Indulge, Recipes, The Best Of

Jeremy and I stay in for Valentine’s dinner.

We turn Valentine’s Day into an opportunity to create a most beautiful meal.

We buy our favorite vino. Munch on cheese and fruit for a few hours. Move into dinner casually…

It is filled with this shiny beauty of a thing called space. Deep breaths. Long conversations.

If you are looking for a beautiful dinner too? This is it. Unbelievably delicious. Decadent. And so very simple.

Rack of lamb. Did you see that coming?

Oh, but first, lets have a heart to heart. Come close…

Are you a lamb skeptic? I was too. Until I had it in Greece. And. Oh. My. Word. This greek lamb recipe by Ina is the only one that has come close to tasting what I had in Greece.

It’s served with a mint sauce that is all things bright and green.

So this Valentine’s Day why not settle in? You can get dressed up or have a PJ party with your love. Whatever you do, there will be space. There will be peace. And wine. And seriously good, hassle free food.

The Best Lamb Recipe

So, you will want to get a rack of lamb. I get my meat at Fresh Market. And when I order a rack of lamb I ask them to french it for me – which they gladly do. So be sure to ask your butcher about that.

This lamb is going to marinate overnight.

We’re talking garlic, salt and the star of the show, fresh rosemary.

Also, lemon juice. So. Much. Lemon juice.

Red wine too. So, go ahead and pour yourself some red wine while you prep the marinade 🙂

The lamb is best when it marinates over night. At least 12 hours!

You can also make the yogurt mint sauce the day before, because it is best after setting overnight as well.

It’s fresh herbs.

Lemon juice. Greek yogurt. And olive oil. I could eat this by the spoonful it is so good!

The next day all you have to do is grill your lamb (or pan sear it). And serve it with the yogurt mint sauce.

I mean, look at it.

I cannot even describe how delicious this is. We serve it with roasted brussel sprouts.

Sweet friend, how I am learning that it is an art, to share a meal with someone. To sit with them and listen and call upon their life while dishing out the food.

Jesus did it with his disciples. How sacred those times of eating with Him must have been.

May we all move closer to this art of sharing a meal. Learning together as we go.

To you, my sweet friends, I hope your Valentine’s Day is filled with love. Good food. And an awareness of the ultimate love, from our Savior.


The Best Lamb Recipe Yogurt Mint Sauce for the Best Lamb Recipe

  • Author: Ina Garten
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 1x


  • 4 large garlic cloves
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 1/2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1/2 cup good olive oil
  • 1/2 cup dry red wine
  • 2 racks of lamb, frenched and cut into 8 chops each
  • 6 scallions, white and green parts, chopped
  • 1/2 cup chopped fresh mint leaves
  • 2 tablespoons minced fresh dill
  • Pinch crushed red pepper flakes
  • 1 tablespoon good olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 7 ounces Greek-style yogurt (recommended: Fage Total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced.
  2. Add the lemon juice, olive oil, and red wine and combine.
  3. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer.
  4. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  5. When ready to cook, prepare a grill to medium-high heat (or you can sear these in a pan coated with olive oil). Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side (the same time applies for pan searing).
  6. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  7. Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste.
  8. Add the yogurt, salt, and pepper and pulse until combined.
  9. Transfer to a bowl, cover, and refrigerate for a few hours or overnight to allow the flavors to develop.

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