Greek Inspired Rack of Lamb with Roasted Potatoes

Breakfast in Bed(stuy)

Happy belated Easter!

I had no real intention of celebrating Easter this year — it wasn’t a big holiday when we were growing up. I think as a kid we might have eaten a ham once or twice but the holiday doesn’t have much significance for me. I can really take or leave it (especially since I am NOT a fan of those spiraled hams) BUT given the abundance of lamb recipes I kept seeing last week, now that is something I can get behind.
I was on a bit of a lamb kick around the winter holidays and even made a boneless lamb shoulder for New Year’s. It wasn’t blog worthy and I’ve been wanting to perfect my lamb cooking skills ever since.

I also have been drooling over several Greek lamb preparations I’ve seen recently…

A couple months ago, I saw this great episode of Munchies “Soul Food” hosted by Dawn O’Porter (who I love!) all about the food and traditions of a Greek Orthodox Easter in New York City. The lamb and potatoes she and a chef prepare had me drooling even months later! Maybe next year, I’ll head to one of these Greek festivals!

*The episode on Halal food is also super interesting.

And so it only felt right to celebrate Easter this year with a little Greek feast including heavenly lamb chops with roasted potatoes and sautéed spinach. In Greek, these lamb chops are called paidakia.

Breakfast in Bed(stuy) / Greek Inspired Rack of Lamb with Roasted Potatoes

I bought a small rack of lamb and marinated it for two days in a mixture of olive oil, lemon, oregano, thyme and mustard.
Breakfast in Bed(stuy) / Greek Inspired Rack of Lamb
I roasted this rack of lamb atop yukon gold potatoes. This is apparently an unwritten Greek rule when roasting lamb and the fat drippings gave the potatoes great flavor.

Breakfast in Bed(stuy) / Greek Inspired Rack of Lamb with Roasted Potatoes

Anything with oregano, lemon and thyme is great in my book and these lamb chops were insanely good! I roasted the whole rack and then cut them into lamb chops, before sticking them in the oven to cook for a few more minutes. Incredible! They’re basically lamb lollipops.And so here you have, Greek Inspired Rack of Lamb with Roasted Potatoes.

Breakfast in Bed(stuy) / Greek Inspired Rack of Lamb with Roasted Potatoes

While I had my own little Easter feast in Bed(stuy), I also headed up to the UES where my aunt’s friend the Riz hosted a little dinner gathering, complete with several courses and an insanely good roasted lamb! It was the perfect Sunday afternoon of drinking and eating.

Breakfast in Bed(stuy) / Roasted Lamb

Breakfast in Bed(stuy) / Easter Dinner

Greek Inspired Rack of Lamb with Potatoes
  • 1 rack of lamb
  • ⅓ olive oil
  • 1 clove garlic
  • 1½ tbsp mustard
  • 1 tbsp chopped fresh thyme
  • ½ tsp dried oregano
  • zest of 1 lemon
  • juice of half lemon
  • 1 lb Yukon gold potatoes, cut into wedges
  • ¼ cup olive oil
  • ⅓ water
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • juice of 1 lemon
  • salt and freshly ground pepper
  1. In a small bowl, add all the marinade ingredients and blend. Place the rack of lamb in a shallow baking dish and pour the marinade over it, rubbing it into the meat. Cover with plastic wrap and refrigerate for at least 3 hours.
  2. Before cooking, let the rack of lamb come to room temperature.
  3. Preheat the oven to 400F.
  4. Place the potatoes into a roasting pan. Combine the olive oil, water, garlic, oregano, lemon and salt and pepper and pour over the potatoes.
  5. Bake for 40 minutes, tossing halfway through. Transfer the rack of lamb to the pan with the potatoes and season with salt and pepper. Bake for 30-40 more minutes or until the potatoes are tender and a thermometer reads 130F for the lamb.
  6. Let the meat rest for 5-10 minutes. Cut the rack of lamb into individual chops. If desired, cook the chops 5-10 minutes longer.
  7. Serve with a squeeze of lemon and pinch of dried oregano with the potatoes and sautéed spinach.

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