4 ratings

Rack of Lamb with Garden Gremolata


This simple entree is great for a special occasion.


For the lamb

  • 2 Tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 rack of lamb
  • 6 sprigs oregano, divided

For the gremolata

  • 1 Tablespoon fresh mint, finely chopped
  • 1 Tablespoon parsley, finely chopped
  • 1 Tablespoon oregano, finely chopped
  • Zest of half a lemon
  • Pinch of red pepper flakes
  • Sea salt to taste


For the lamb

In a small bowl mix together one tablespoon of olive oil, garlic, salt and pepper. Rub mixture over lamb and then lay three sprigs of fresh oregano on top. Let rest for about an hour to bring to room temperature.

Preheat oven to 350F and preheat cast iron skillet on high heat.

Pull off the herbs and scrape off the garlic (they will just burn and get bitter if they are left in the pan).  Add a tablespoon of olive oil to pan and when it’s sizzling hot, lay the rack of lamb in fat side down and sear for 1-2 minutes. Using tongs, stand it up to sear the sides for a minute. Then, flip it over and transfer the skillet to the preheated oven.

Cook in a 350 oven for 17 minutes.

Let meat rest on a cooling rack for up to twenty minutes. While it’s resting pile on some more fresh herbs (oregano, thyme and mint are wonderful).

For the gremolata

Mix all ingredients for the gremolata right before serving, you want the herbs to be fresh. Slice the rack of lamb and arrange on platter, sprinkle with gremolata and a drizzle of olive oil.