Happy belated Easter!
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.
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.
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.
- 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
- 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.
- Before cooking, let the rack of lamb come to room temperature.
- Preheat the oven to 400F.
- Place the potatoes into a roasting pan. Combine the olive oil, water, garlic, oregano, lemon and salt and pepper and pour over the potatoes.
- 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.
- 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.
- Serve with a squeeze of lemon and pinch of dried oregano with the potatoes and sautéed spinach.