Rack of Lamb with Roasted Baby Fennel, Sweet Carrots, and Parve Mint Yogurt Sauce
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&
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Ingredients
- 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
- fresh parsley, chopped
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