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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
If you follow me, you know I love the combination of lamb and (non-dairy) yogurt; it’s a flavor combination I revisit time and time again. I’m Australian by birth, so lamb on a Yom Tov table is an obvious choice. I seasoned this rack of lamb with a beautiful Mediterranean-flavored rub. Paired with the tart yogurt and sweet carrots, it comes together in a thought-out and beautiful way.
2 racks of lamb, frenched
2 teaspoons smoked paprika
2 teaspoons ground cumin, such as Pereg Cumin
2 teaspoons garlic powder
2 teaspoons Gefen Oregano or other dried oregano
Manischewitz Kosher Salt, as needed
freshly ground pepper, as needed
1/4 cup non-dairy butter substitute
2 tablespoons Manischewitz Honey
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 tablespoon fennel seeds
1 bunch multicolored carrots
2 fennel bulbs, cut into wedges
salt, to taste
black pepper, to taste
1 cup non-dairy sour cream, such as Wayfair
1/4 cup fresh mint
2-3 fresh cloves garlic
zest and juice of 1 lemon
salt, to taste
fresh parsley, chopped
Remove from fridge around an hour or two before cooking to bring to room temperature. This allows for more even cooking. Preheat oven to 450 degrees Fahrenheit.
Mix smoked paprika, cumin, garlic powder and oregano in a small bowl. Score the fat cap on the lamb with a sharp knife. Season with salt and pepper to taste, then rub with spice mix.
Wrap bones tightly in foil to prevent burning, then place in a roasting pan, fat side up. Cook for 10 minutes, then remove from oven. Reduce heat to 300 degrees Fahrenheit and wait for oven to cool, then cook another 10-15 minutes. Remove from oven, cover with foil, and let rest for 10-15 minutes.
Preheat oven to 375 degrees Fahrenheit. Melt non-dairy butter in a large, shallow skillet.
Add honey, garlic and fennel seeds and cook over low heat for about two minutes. Add carrots and fennel and toss to coat. Cook, stirring occasionally, for 10-15 minutes, until golden and caramelized.
Transfer vegetables and sauce to Gefen Parchment Paper-lined baking sheet. Roast for 45 minutes or until fork tender.
Combine all ingredients in a blender and blend until smooth.
Plate lamb with yogurt sauce, carrots and fennel. Sprinkle with chopped parsley.
Photography and Styling by Chay Berger
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