Savor The Season

While summer doesn’t technically end until Sept. 21, many believe that as soon as Labor Day is over, fall is in full swing. Get ready for the cooler weather and warm colors by starting in your kitchen with a delicious recipe. The spicy scents and flavors are waiting for you with a savory lamb recipe, which features an innovative spice just launched by Ruinart Champagne and spice master extraordinaire Lior Lev Sercarz of La Boîte.

The Ruinart 1764 spice was developed to celebrate and complement Ruinart Rosé, the world’s first rosé champagne, and is inspired by its exotic notes.

A roasted rack of lamb is transformed with the zesty Ruinart 1764 spice, which features fruity and acidic notes of sumac combined with the light sweetness of licorice, and hints of cubeb berries that add grapefruit and pine notes for balance. The unconventional seasoning dresses up roasted onions and a Greek yogurt sauce that easily elevate the year-round staple. Pair with a glass of Ruinart Rosé for a top chef-worthy meal in the comfort of your home.

The blend is available in a collectible wooden box alongside a bottle of Ruinart Rosé for $99.99 on

Roasted Rack of Lamb

Serves 4


2 Frenched racks of lamb (1¾ pounds each)
Olive oil
3 medium onions (16 ounces), peeled and thinly sliced
Ruinart 1764
Kosher salt

Yogurt Sauce

¾ cup Greek yogurt
1 orange, zest and juice combined
1 Tbsp extra virgin olive oil
2 tsp Ruinart 1764


1. Let the lamb sit at room temperature for 15 minutes before starting your prep work so that it can be at room temperature for 30 minutes total.

2. Preheat the oven to 400 degrees F.

3. Lightly coat the racks of lamb with a bit of olive oil and season each rack with about 1 tablespoon of Ruinart 1764 and kosher salt to taste.

4. Drizzle olive oil on the bottom of a roasting pan. Spread the onions evenly on top and sprinkle with salt and 1 tablespoon of Ruinart 1764. Rest the lamb racks on the onions.

5. Roast until a crust forms and a meat thermometer inserted in the center registers 115 to 120F for medium-rare, about 30 to 35 minutes. Remove from the oven and let the lamb rest for 10 minutes. In a bowl whisk all the ingredients together for the yogurt sauce. Transfer the racks to a cutting board and slice into chops.

6. Serve immediately with the onions and yogurt sauce.

Jennifer Fauci
Jennifer Fauci is the former managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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