By Paige Kelley

lamb rack 500x292 Grilled Saffron Rack of Lamb


2 racks of lamb (3–3 1/2 lb. total), rib bones frenched
Kosher salt, freshly ground pepper
2 garlic cloves, crushed
1 cup plain 2% fat Greek yogurt
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon saffron threads, finely crumbled

Season lamb with salt and pepper and place each rack of lamb in a …read more

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