Chef and restarateur Deb Snow knows that rack of lamb is an indulgence, but she loves that it’s a true spring ingredient. She works with a local supplier and is glad to have her money go toward her neighbors and her community—oh, and of course it’s delicious, too. Paired with a traditional Greek dip made from potato, this dish could also work as a substantial main course.
Heat oven to 375°. In a small pan over low heat, add spices and “toast” until they become fragrant; stir often and transfer to a bowl to cool.
In the bowl of a food processor or blender, add spices, oil, lemon juice, red wine, onion, garlic, and honey; pulse until well blended. Place lamb racks in a deep pan or large Ziploc storage bag. Add marinade and cover the lamb thoroughly. Seal and refrigerate 8-24 hours.
Remove lamb from refrigerator 30 minutes before cooking. Heat your grill or a large heavy-bottomed pan to medium-high. Remove lamb, shake off excess marinade, and season with salt and pepper; cook 3 minutes per side.
Then place lamb in an ovenproof pan and cook in oven to medium-rare (125º on a meat thermometer). Remove from oven and let rest 10 minutes. Slice between bones for individual chops, and serve with Skordalia.
Place bread in a shallow pan and cover with water. Once water is absorbed, squeeze excess from bread.
Place garlic on a cutting board (or in a mortar) and sprinkle with salt. Using the back of a knife or the pestle, mash garlic and salt together.
In the bowl of a food processor, puree bread and garlic. Add 2-3 tablespoons potato at a time, pulsing to combine. With the motor running, add ½ cup olive oil in a slow, steady drizzle. The texture should be light and fluffy, but spoonable; add more oil if needed (or to taste). Stir in lemon juice, then salt and pepper to taste.