3 min read

Rack of Lamb-Greek Style


Oh!  Let’s see…Greek Easter was over a week ago now and here I am posting my celebratory Easter dish that I cooked.  A little late I know, but hey!  no one said this was a race or a competition.  And really, you don’t need a special event to eat and enjoy this dish.  It makes a perfect meal in any season but traditionally I do like the flavours of lamb in spring.  As usual I encourage you to play around with flavours you like and occasionally “step off the beaten track”.

I kept this dish quite simple with my “Holy Trinity” of Greek spices.  I used dried oregano, olive oil and lemon juice.  I did also add a little bit of chilli to the mix only because I like a little spice every know and then.  I let it marinate overnight and let it come to room temperature before throwing it in a hot oven.

I think Peter from Kalofagas summed it pretty well when he said that Greeks prefer their lamb well done.  I know my mother would look at this and scream with horror that the meat isn’t cooked!  But I prefer it medium rare.  Just a preference…that’s all.  The other thing I did was roast a few cloves of garlic with the lamb.  I love their flavour when they are roasted…sort of sweet and not at all “garlicky”.  I served this dish with “fat chips”.  I used big potatoes, leaving the skin on and cut them into large chips (or fries).  These had a head start because I wanted everything to be ready at the same time.  Don’t forget to let your lamb rest for a good 10 minutes afterwards.  Oh!  I also forgot!  I made a batch of tzatziki to go with the lamb and this completed my Greek Eatster feasting!


Jazz up your rack of lamb with this Greek inspired version

  • 1 organic rack of lamb with a little of the fat removed
  • a good handful of Greek rigani (oregano…if you can’t find the Greek stuff just use regular oregano)
  • the juice of half a lemon
  • 2 cloves of garlic finely minced plus a handful of garlic cloves with skin intact
  • 1 tsp of dried chillies
  • salt and pepper to taste
  • 1/4 cup of olive oil

I like to combine the above ingredients (excluding the garlic cloves that you will roast) to form a nice paste.  I then apply it liberally to the rack of lamb ensuring it’s massaged in really well.  I leave it marinate for a few hours but overnight is better.  Bring it to room temperature and place it in a hot pre heated 200 deg C oven.  Let it cook for about 15 mins.  Remove it and let it rest for 10 mins before slicing.  You can leave the garlic cloves cook for a little longer so they can caramelise.


I used a few gigantic good ol’ regular potatoes for this side dish.  I washed them and sliced them into thick wedges.  I tossed them in some extra virgin olive oil, lots of sea salt and black pepper.  I placed them in a baking pan in a very hot 220 deg C oven and let them cook for about 45 mins.  I made sure to check on them and turn them around half way through.   (Just remember that 20 mins into cooking them I placed my lamb in the oven and turned the temp down to 200 C…just stagger everything and time it accordingly.)

So. Are we over lamb yet?