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?