Colorado Rack of Lamb with Cucumber and Dill Yogurt | Taste France Magazine

Ingredients

• 20.00 ml Greek style yogourt
• x 2.00 cucumber
• 2.00 tbsp Fleur de sel de Guérande sea salt PGI
• 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO
• Lemon juice
• 900.00 g Rack of lamb
• 2.00 tbsp Charentes-Poitou Butter PDO
• 3.00 sprigs Fresh thyme
• 1.50 cloves Drôme White Garlic PGI
• 2.00 tbsp Chopped pistachios