Grilled lamb racks with tzatziki and potato wedges

Enjoy the tasty goodness of grilled lamb racks paired with tzatziki potatoes. The lamb is juicy and flavourful, cooked just right, while the creamy tzatziki adds a refreshing touch. The potatoes are crispy outside and soft inside, making every bite a delicious experience.

Ingredients for 4 servings

Instructions

lamb racks 750 g
rosemary 6 stems
oregano 6 stems
thyme 5 stems
dried wild garlic or spring onion

(green part)
potatoes 12
lemons 2

Tzatziki

zucchini 200 g
lactose-free greek yoghurt 300 g
wild garlic or spring onion 6 stems

(dried or fresh)
salt and black pepper
olive oil

Instructions

Cut small pockets in the lamb that you fill with whole sprigs of the herbs. Finely chop the remaining herbs and mix with dried wild garlic (to taste), or spring onions. Rub the mixture onto the lamb, season with salt and pepper, and drizzle with olive oil. Let it rest at room temperature until grilling.
Grate the zucchini roughly, and squeeze out the liquid thoroughly with your hands. Mix into the yoghurt. Add the desired amount of ramson (dried or fresh) or spring onion. Plenty of salt, pepper and a splash of olive oil. Stir well, refrigerate, and take out when serving.
Preheat the oven to 225 degrees. Cut the potatoes into wedges. Place in an oven-safe dish. Drizzle with olive oil (or a good rapeseed oil). Season with salt and pepper. Can also be seasoned with some fresh or dried herbs (such as herbs de Provence) and wild garlic to taste. Place the dish in the middle of the oven for about 20-40 minutes, stirring occasionally.
Grill the lamb racks on high heat, about 10-12 minutes on each side. Let the meat rest on a plate covered with foil for about 10 minutes.
Good to serve with: Cut the lemon in half and grill for a few minutes. This will make the flavour sweeter, evenly squeeze over the lamb. Slice the meat and serve.
Tips: If you want to cook in the oven, set the oven to 150 degrees. After seasoning, brown the lamb in a little oil in a hot frying pan. Finish cooking in the oven until the internal temperature reaches 58 degrees, 15-20 minutes. Wrap in aluminium foil and keep warm.