2 Racks of lamb, 3-3.5 lb
2 cloves garlic, crushed
2 Tbsp. Dijon mustard
1 Tsp. finely grated lemon zest
2 Tbsp. Rosemary Fused Extra Virgin Olive Oil
2 Tbsp. Lavender or black Current Balsamic
Spanish Rosemary Infused Salt
Aglio e Pepe Seasoning (black pepper blend)
For the tzatziki sauce:
1 cup Greek (2% or nonfat) yogurt
1/2 English cucumber, peeled, seeded and cut into 1/4-inch cubes
2 Tbsp. chopped fresh mint
2 Tbsp. Sicilian Lemon White Balsamic
1 Tbsp. chopped shallots
1 Tbsp. Rosemary Fused Extra Virgin Olive Oil
1 Tbsp. diced dried figs
Mix yogurt, cucumber, mint, Sicilian lemon balsamic and shallots in small bowl. Season tzatziki generously with salt and pepper. Chill. Before serving, drizzle the tzatziki with rosemary fused extra virgin olive oil and garnish with the diced dry figs
Season lamb with Spanish rosemary infused salt and aglio e pepe seasoning. Place each rack of lamb in a large resealable plastic bag.
Whisk garlic, Dijon mustard, rosemary fused extra virgin olive oil and lemon zest in a small bowl and divide between bags. Seal bags, pressing out excess air; turn to coat. Refrigerate lamb overnight to allow the flavors to marinate.
Prepare grill for medium-high, indirect heat. (For a charcoal grill, bank coals on one side of the grill; for a gas grill, leave 1 burner turned off.) Remove lamb from marinade and wipe off any excess. Place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8-10 minutes.
Move lamb to cooler part of grill. Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare, about 8 minutes longer.
Let lamb rest 10 minutes. Cut into individual chops. Finish with a drizzle of Lavender or Black Current Balsamic. Serve with tzatziki.