- 1 pound frenched rack of lamb
- 2 tablespoons EVOO
- 1 cup spinach
- 1/2 cup cilantro leaves
- 1/4 cup plain Greek yogurt
- 1/4 cup chicken stock
- 2 tablespoons green curry paste
In a cast-iron skillet over medium-high, cook lamb, bone side up, in 1 tbsp. EVOO until browned, 6 minutes. Roast in oven at 450 degrees , bone side down, about 12 minutes for medium-rare. In blender, puree remaining ingredients. Transfer sauce to saucepan and boil 2 minutes; season. Serve with lamb.