Recipe Greek Rack of Lamb

The Late Night Gourmet

The Late Night Gourmet

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I wanted to recreate the flavors of the baby goat I had on my first night in Athens in 2019. I couldn’t get goat at my local butcher, but I knew the flavors would work well on rack of lamb.

I love the results here, but I know I can’t afford to do this very often. Still, I can see doing this again sometime.

I’m bummed about the photo. There were steam escaping from the meat as I was cutting it. That, and everybody was hungry. I didn’t realize it was a little cloudy until just now.

You’ll notice that this is something between medium and medium rare. I know of people that actually have this rare, and medium rare is a little more red. But, it was amazing. And, everybody loved it.

Ingredients

2 lb rack of lamb
1/4 cup extra virgin olive oil
1 1/2 tsp kosher salt
1 lemon, juiced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1/2 tsp ground pepper
5 small garlic cloves, grated

Directions

1. Trim some of the fat cap off the rack if needed…I left about 1/4” of fat.

2. Blend all ingredients except for lamb thoroughly. Brush marinade on all surfaces of the lamb. Place rack in a zipper bag, and pour the remaining marinade into the bag, distributing it so it covers every surface. Refrigerate for at least 4 hours.

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3. Allow lamb to reach room temperature before cooking. I placed the sealed bag in warm water to speed up the process.
4. Heat up gas grill with all burners on medium heat. Place on either side of the grill flesh side up. Grill for about 5 minutes, watching for flare-ups. Remove from grill if flames are too high. Flip over and grill for another 5 minutes, likewise watching for flare-ups.

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5. Shut off the flames on one the side of the grill with the rack, but leave the flames on the opposite side on. Continue cooking with indirect heat for another 20 minutes, or until meat reaches desired doneness.


Lamb DonenessInternal Temperature °F (°C)
Rare120-129°F (48-54°C)
Medium Rare130-134°F (55-57°C)
Medium135-144°F (58-62°C)
Medium Well145-154°F (63-68°C)
Well Done155-164°F (69-73°C)
6. Remove from heat and allow to rest for 10 minutes. Cut into individual chops and serve as-is or with a pesto sauce.

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Last edited:
Love it
Just a question: if you would make it with goat, would you adjust anything?
As it is a leaner meat than lamb and I also don't know anyone that eats goat medium rare
 
msmofet said:
BEAUTIFUL!!
Several questions:
1) Was it tender?
2) I don't have a grill. Any suggestions on stove/oven/broiler instructions?
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I'd prep it the same way, and cook it uncovered in the oven at 450°F (232°C) in an upper rack. I'd check it at 20 minutes and measure the temperature accordingly. It might also work putting this under the broiler for 5 minutes to start, so give it a nice char, then lower the heat and cook for the remaining time.
 
badjak said:
Love it
Just a question: if you would make it with goat, would you adjust anything?
As it is a leaner meat than lamb and I also don't know anyone that eats goat medium rare
Click to expand...

The thickness of the cut matters. I'm not sure if I'd trust my grilling skills to cook at thicker cut properly, but I'm sure a longer cook in an oven at a lower temperature would work. I'd love to try the same marinade on goat
 
The Late Night Gourmet said:
I'd prep it the same way, and cook it uncovered in the oven at 450°F (232°C) in an upper rack. I'd check it at 20 minutes and measure the temperature accordingly. It might also work putting this under the broiler for 5 minutes to start, so give it a nice char, then lower the heat and cook for the remaining time.
Click to expand...
On a rack in/on a baking sheet?
Tender? Never made or eaten rack of lamb.
 
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