It was my turn to host Easter and, of course, I made lamb. Usually, I roast a boneless or semi-boneless leg, but this year I wanted to be a little fancy and roasted three racks of lamb. In total, I roasted nearly 5 lb of lamb which was, even by my own overly-hospitable standards, a bit much for four adults (even with leftovers factored in). Next time, only two racks! Or more people at the table?
Greek Rack of LambYield: 4, very generously
- 3 racks of lamb (approximately 1½ lbs apiece)
- Zest of 1 lemon
- 3 Tbsp Greek seasoning blend [Penzeys]
- 8 garlic cloves, minced
- 3 Tbsp olive oil
- About an hour before cooking, place lamb on a large foil-lined baking tray and let it come to room temperature in a cool place.
- Preheat oven to 375°.
- In small bowl, combine the lemon zest, Greek seasoning, garlic, and oil. Rub over lamb.
- Bake 30-40 minutes or until meat reaches desired doneness (imho, that's 160° for medium).
- Let stand 5 minutes before carving. (To carve, cut from the meaty end toward the bone).
The lamb chops went over really well and I will definitely roast more racks in the future ... although not as many at once.