This Rack of Lamb is Greek-inspired and so damn good. It uses a simple marinade of olive oil, lemon juice, and herbs like oregano and rosemary. Many people are intimidated by the idea of cooking a Rack of Lamb, but let me tell you, anyone can do it, and this recipe will only take you 10 minutes to prep. This is a great recipe for a special occasion like Easter or Christmas.

❤️ Why You’ll Love Rack of Lamb

• Quick Prep: This Rack of Lamb recipe only takes 10 minutes to prep. The rest of the time, your lamb will spend roasting in the oven.
• Impressive: There is just something about how impressive a Rack of Lamb looks on the table. It is so perfect to wow a crowd.
• Delicious: Lamb isn’t for everyone, but it is most certainly for me. I LOVE the flavor and taste, and since we don’t make it often, it feels like such a treat on holidays.

🍲 Ingredients

Rack of Lamb – A Rack of Lamb is a showstopper to your guests, and to top it off, it tastes great too. It’s so tender and flavorful. It is also a high-quality protein source and is packed with iron, zinc, and B vitamins.

Herbs – This recipe uses rosemary and oregano. These herbs are the perfect complement to the flavor of the lamb. You can use either fresh or dried. You can also make this recipe your own and add your favorite rubs or herbs to the marinade.

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👩‍🍳 How to Make Rack of Lamb

1. Make the marinade: In a bowl whisk together the olive oil, chili flakes, salt, lemon juice, dried oregano, ground pepper, fresh minced rosemary and pressed garlic.
2. Add the rack of lamb to a baking sheet and use your hands to rub the mixture all over the rack of lamb. Let sit to marinate at room temperature for 30-45 minutes.
3. While the lamb is marinating, preheat the oven to 425F.
4. Place the lamb on a parchment or foil-lined baking sheet. Roast the lamb for 15 minutes, then flip the rack of lamb over and roast for another 10-15 minutes or until the lamb is done to your desired doneness – internal temperature inserted into the center should read:
   
   For rare: internal temperature of 125 degrees F
   Medium rare: internal temperature of 135 degrees F
   Medium-well: internal temperature of 140 degrees F
   Well done: internal temperature of 150 degrees F
5. Let stand for 10 minutes before slicing the lamb between the bones into servings. Finely chop the mixed herbs and sprinkle over the top of the lamb before serving.

🗒 Tips and Tricks

• “Frenching” the Rack: If your rack isn’t already “frenched” (bones cleaned of excess meat and fat), do this yourself or ask your butcher. It creates a beautiful presentation but also totally not necessary.
• Bring to Room Temperature: Allow the rack to sit at room temperature for at least 30 minutes to an hour before cooking.
• Trim Excess Fat: Trim any thick layers of hard fat, but leave a thin layer for flavor and moisture.
• Use a Roasting Rack: Elevate the rack on a roasting rack in a roasting pan. This allows hot air to circulate.

🗒 Variations

If you like this Rack of Lamb recipe, here are some other ways to cook other cuts of lamb:

• Authentic Lamb Chops
• Braised Lamb Shanks
• Roasted Leg of Lamb

🗒 Best served with

• Greek Stuffed Vegetables
• Greek-Style Roasted Vegetables
• Greek Potatoes

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. Leftover lamb can be great on its own, in bowls or salads, or even on sandwiches.

🤔 Common Questions

Simple Greek Rack of Lamb

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This Rack of Lamb recipe is marinated with some simple ingredients, and is prepped in only 10 minutes. Let your oven do all the work and have an impressive meal ready-to-serve.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marinating time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main

Cuisine Greek

Servings 4 -6

Calories 275 kcal

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Ingredients

  

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• 2 lb rack of lamb
• fresh herbs for serving (fresh dill and parsley)

Marinade

• 1/4 cup extra virgin olive oil
• 1/2 tsp chili flakes
• 1 1/2 tsp kosher salt
• 1 lemon, juiced
• 2 tsp dried oregano
• 1/2 tsp ground pepper
• 1 tbsp fresh minced rosemary
• 5 small garlic cloves, pressed

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Instructions

 

• Make the marinade: In a bowl whisk together the olive oil, chili flakes, salt, lemon juice, dried oregano, ground pepper, fresh minced rosemary and pressed garlic.
• Add the rack of lamb to a baking sheet and use your hands to rub the mixture all over the rack of lamb. Let sit to marinate at room temperature for 30-45 minutes.
• While the lamb is marinating, preheat the oven to 425F.
• Place the lamb on a parchment or foil-lined baking sheet. Roast the lamb for 15 minutes, then flip the rack of lamb over and roast for another 10-15 minutes or until the lamb is done to your desired doneness – internal temperature inserted into the center should read:

  For rare: internal temperature of 125 degrees F

  For medium-rare: internal temperature of 135 degrees F

  For medium-well: internal temperature of 140 degrees F

  For well done: internal temperature of 150 degrees F
• Let stand for 10 minutes before slicing the lamb between the bones into servings. Finely chop the mixed herbs and sprinkle over top of the lamb before serving.

Notes

• If you love this recipe, try our Authentic Greek Lamb Chop Recipe
• If you have leftovers, a delicious way to reheat these lamb chops is on the grill at 400F for about 2 1/2 minutes per side.
• Enjoy this rack of lamb with our Greek Potatoes, Greek Tzatziki Sauce or Easy & Authentic Greek Salad Recipe

Nutrition

Calories: 275kcal | Carbohydrates: 41.1g | Protein: 8.2g | Fat: 11.2g | Saturated Fat: 2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.2g | Cholesterol: 3.5mg | Sodium: 332.9mg | Fiber: 3g | Sugar: 2.2g

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