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Rack of Lamb with Garden Gremolata

Rack of Lamb with Garden Gremolata

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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).

Join the Lamb Club

Sometimes it takes a master chef to finesse an already flawless pairing. Case in point: Geoffrey Zakarian of Dream South Beach's Tudor House restaurant. Zakarian takes the classic spring pairing of lamb chops and puréed peas and accents the duo with a rough-textured hazelnut gremolata. The lemon zest, fresh garlic and parsley in the gremolata play off the lamb's richness the hazelnut shards counter the creaminess of the Technicolor-green peas. A shining example of how a classic can rock.

1.Preheat oven to 400 degrees. Season lamb generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons oil heat until hot but not smoking. Add lamb cook, turning once, until browned, 2 to 3 minutes per side. Pour off fat. Transfer skillet to oven cook lamb until an instant-read thermometer inserted into thickest part of meat registers 130 degrees (for medium-rare), 20 to 25 minutes. Let lamb rest 10 minutes.

2.Meanwhile, make gremolata: Remove zest from orange using a vegetable peeler finely chop zest (you should have 1/4 cup). Stir together zest, 1/3 cup orange juice (from zested orange), the lemon juice, parsley, and remaining 1/4 cup plus 2 tablespoons oil. Season with salt and pepper. Cut lamb into chops. Serve with the gremolata.

Make This Rack Of Lamb With Citrus Gremolata

Katie and Giancarlo Caldesi, connoisseurs of all things Italian, have a new cookbook out! Bring a taste of Sicily right into your home kitchen and re-create the best of what this food-forward island has to offer. This rack of lamb with citrus gremolata is a succulent, juicy centerpiece for a special-occasion dinner.

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Make This Rack Of Lamb With Citrus Gremolata

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes (plus more for the gravy)
  • Level of Difficulty: Easy
  • Serving Size: 4


  • About 1 pound lamb bones
  • 1 small white or brown onion, peeled and roughly chopped
  • 1 stick celery and a few leaves, roughly chopped
  • 1 bay leaf
  • 1 sprig rosemary
  • A few peppercorns
  • 2 tablespoons extra-virgin olive oil
  • Scant 1/2 cup white wine
  • 12 1/2 cups cold water
  • 2 teaspoons corn flour
  • 1/2 tablespoon butter
  • salt
  • 2 French-trimmed 8-bone racks of lamb
  • Salt and freshly ground black pepper
  • Small handful mint leaves
  • 2 strips orange zest, peeled from an unwaxed orange with a potato peeler
  • 2 strips lemon zest, peeled from an unwaxed lemon with a potato peeler
  • 4 teaspoons Dijon mustard
  • 7 ounces Swiss chard leaves, stems discarded, or spinach leaves
  • 5 tablespoons extra-virgin olive oil, plus extra to finish
  • 1 clove garlic, peeled and lightly crushed


For the lamb

If you are going to make a gravy, fry the bones, onion, celery, carrot, bay leaf, rosemary and peppercorns in the oil in a large saucepan over a medium-high heat until lightly golden brown and beginning to stick to the bottom of the pan.

Pour in the wine and allow it to sizzle for a few minutes. Add the water and bring to the boil. Turn the heat down to simmer and leave the stock to bubble away for 2-3 hours.

Strain the stock through a colander and discard the flavorings. Put the stock back into the pan over a medium heat and reduce it further until you have around 17 ounces.

In a small cup, stir 4 tablespoons of the stock with the cornflour until it forms a smooth paste. Whisk into the stock with the butter and season to taste. The gravy is now ready to use straightaway or can be cooled and stored in the fridge until you need it. When ready to serve, reheat in a small pan.

To cook the rack of lamb, heat the oven to 350°F. Split the racks into two. Season the lamb all over and briefly sauté on all sides in a large frying pan (skillet) with 2 tablespoons of the extra-virgin olive oil.

Finely chop the mint, lemon and orange zest together on a board. Spread it out into a thin layer.

Spread each rack of lamb with a little mustard and dip it into the chopped orange, lemon and mint to coat. Place onto a baking tray and cook in the oven for 12 minutes — it will be pink on the inside.

In the meantime, boil the chard or spinach leaves for a few minutes in salted water. Drain well and squeeze the excess water away. Sauté with the garlic in the remaining oil. Put the chard leaves on the plate and lay the rack of lamb on top. Finish with a swirl of your best extra-virgin olive oil or the lamb gravy.

Roast rack of lamb is usually served medium-rare. So, a quick blast in a hot oven is all it takes.

I heat the oven to 425º while I prep the potatoes. Next, I roast the potatoes on a sheet pan for 10 minutes while I prep the rub and lamb racks.

I insert the probe of a digital thermometer into the thickest part of the lamb rack (avoiding the bone).

Then, I give the potatoes a stir and move them to the side to make room for the lamb rack, which I set bone-side down on the center of the sheet pan.

I roast the potatoes and lamb until the digital thermometer reads 130º.

Finally, I remove the lamb and cover with foil for at least 10 minutes before slicing into individual chops. If needed, I continue roasting the potatoes until they're crispy and cooked through.

That's it! An easy, yet impressive meal.

Scaling Roast Rack of Lamb-Potato Traybake up for a group of 8

It's easy to feed a larger group. All you have to do for a group of 8, for example, is double the recipe.

So, you'll need 3 pounds of potatoes and 2 lamb racks (with double the amount of the rub mixture and olive oil/herbs/salt/pepper for the potatoes).

I'd suggest preparing 2 sheet pans, each with 1 lamb rack and half of the potatoes.

Halfway through the roast, rotate the sheet pans, moving the top pan to the bottom rack.

I hope you enjoy this Roast Rack of Lamb-Potato Traybake as much as we do.

Looking for more ideas for your holiday dinner? Check out my Herbed Roast Duck, Date Night Prime Rib Roast (easily scalable for a larger group), Herb-Roasted Rack of Pork, or Easy Roast Beef Tenderloin with Peppercorn Sauce.

If you're planning a holiday dinner for a crowd, check out my Work-Ahead Holiday Dinner Meal Plan, with a shopping list and game plan for delivering a classic turkey dinner with all the fixings!

Respect the Meat

Most of the time I make rack of lamb, I only use salt. I think the lamb’s flavor is incredible and I am admittedly a bit of a meat purist. BUT! There are some wonderful complimentary flavors you can add. Just make sure you don’t go overboard by adding too many things.

For today’s recipe, I added fresh rosemary to the roster, which is my favorite herb and incredibly complimentary to the flavor of the lamb.

If you desire to add other various flavors, feel free to incorporate your favorite herbs and spices into the ghee. Thyme, mint, and parsley are other great herbs for lamb, and flavorings like mustard or garlic also go well here.

Oven Roasted Rack of Lamb with Gremolata

Frasca is the brainchild of Bobby Stuckey, MS, and Chef Lachlan Mackinnon-Patterson. The eatery offers cuisine and wine from Italy’s Friuli-Venezia Giulia region, and it’s one of the state’s most acclaimed restaurants. This rack of lamb served with Brussels sprouts and beets is a surprisingly easy main course to prepare, and its elegance makes for a holiday dinner to remember.

  • 2 racks of lamb (8 bones each), Frenched
  • ¼ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • Gremolata (recipe below)

Heat oven to 425˚F. Place oven-safe rack on baking sheet. Rub lamb with olive oil, and season with salt and pepper. Score “X”s into fatty side of lamb with a sharp knife. Truss lamb with kitchen twine, if desired.

Place lamb on rack, fat side up. Slide herb sprigs under racks.

Roast for 17–20 minutes, then drop temperature to 325˚F. For medium-rare lamb, cook 15–25 minutes more, or until internal temperature measured with meat thermometer reaches 115˚F. Let rest 10 minutes, or until internal temperature reaches 125˚F. Slice racks into 2-bone chops. Serve drizzled with gremolata. Serves 8.

  • 1 bunch parsley, chopped
  • 6 sprigs mint, chopped
  • ¼ bunch chive, chopped
  • 2 tablespoons chopped pistachios
  • 1 medium shallot, chopped
  • Zest of 2 lemons
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt, to taste

In medium glass bowl, combine all ingredients and mix well. Set aside until ready to serve. Can be made ahead and refrigerated for up to 3 days.

“The Livio Felluga Sossó is a wonderful blend of two indigenous grapes, Refosco dal Peduncolo Rosso and Pignolo, with Merlot,” says Stuckey. “The wonderful tannins with the dry aromatics go well with the rich marble of the lamb. For those of you looking for a white wine pairing, the Livio Felluga Terre Alte is a white blend of Friulano, Pinot Bianco and Sauvignon from the great grand cru slopes on the hill of Rosazzo from the Colli Orientali del Friuli. This white wine has weight and is rich, but certainly not heavy due to the nice acidity.”

    1. Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
    2. Preheat oven to 450°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place 1 lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
    1. *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

    Could I ask to confirm if the calorie count on this dish, per serving, is actually 3083. Can this be true. Please tell me this isn't so because Iɽ hate to think I'm consuming this much calorie in one meal!

    How exactly do we roast the lamb rack(s) in the oven?

    I make this every year at Christmas and people are loving it!

    Why the other two percent wouldn't make this again is beyond me. There will be no other lamb recipe in my house. Period. End of story

    Excellent recipe. I was afraid of the mint because my husband doesn't care for it but it was so nicley balanced with the other ingredients he didn't even know it was there and proceded to devour nearly an entire rack all to himself. I grilled it indirect medium for 10 minutes each side - cooked to perfection!

    This was the best lamb recipe I have ever done, and I have cooked a good amount of lamb in my day. I did marinate the racks in the herb mixture overnight.

    Fabulous recipe. Used some mint that is growing wild interspersed with some of my shrubs and rosemary growing in my herb garden. Was worried about the herbs staying on while browning but it turned out perfectly. Timing was right on as well. Meat was tender and perfectly medium all the way through. And so tasty. Will certainly do again and again and again! Just wish those racks of lamb were not so darned expensive.

    Excellent recipe and very simple. Followed recipe exactly and served with a southern French wine.

    Wonderful. Added 2 tbsp. fresh thyme, increased parsley to 1/2 c. Italian, 1 tsp. herb de Provence, added 1/4 cup dijon, 1 tbsp soya souce. Decreased the oil to 2 tbsp. Processed to pesto in the Magic Bullet. Fantastic in the Turbo Chef - 2 large racks 7 minutes - better than any restaurant.

    Incredible recipe! I have made this 5 times and follow the recipe for ingredients, but grill it instead. Be sure to use tin foil to cover each bone to prevent burning. SO delicious! Hands down one of my favorite lamb dishes.

    This recipe went over well at this years Easter dinner! Everyone loved it especially my niece and nephew who were not big on lamb until I made this recipe. They each had 2 maybe 3 servings! I did not make the recipe exactly as printed. My changes were, I omitted the mint leaves (because I did not have any) and the fennel seeds because I do not like them. For the herbs de Provence I used fresh thyme, fresh basil and fresh sage all ground in the food processor with the rest of the ingredients. I put the entire rub on the lamb (omitted the salt) and marinated it overnight in the refrigerator (12 hrs). The next day, I did not bring the lamb to room temperature nor did I pan sear it first. I took the lamb straight from the fridge and placed them on a cookie sheet and straight into a hot 450-degree oven. Because the lamb was cold, I baked it for 22 minutes without a thermometer. Then I took the lamb out of the oven, separated each chop and put it back in the oven for 6 more minutes because everyone wanted it well done. Lamb came out perfect, well-seasoned and tasted fantastic! I will defiantly be making this again! My sister in- law has asked for my version of the recipe!

    Fabulous and very easy! I usually don't like too much mint but it didn't overpower the lamb at all. Also, I had a thicker rack and it took the full 20 mins to get to medium rare, so it seems like the best bet for cooking times is to just watch the meat thermometer slavishly until it's done.

    Very simple, straightforward. and delicious! Since ovens (and racks of lamb) vary, using the time to gauge "doneness" is dangerous. We cooked ours to 130 degrees (not sure how long that was) and it was perfect - medium rare. However, the last rack of lamb we bought was smaller. so it would have taken less time. Instead of using the leftover paste for a "sauce," I used it on the roasted potatoes (which I had started earlier than the lamb, and finished when the lamb was in the oven) as well as some roasted carrots (which I finished off with a gremolata that had parsley, mint, garlic and lemon zest - no rosemary, since I don't like raw rosemary.) The meal was a big hit!

    Atrayed from Europe into Middle East. Replaced rosemary (an herb to be both respected and feared) with thyme and infuse oil with dry fried and homeground saffron. Served with lemon wedges. Cooking time is definitely too much.

    This was my first try at rack of lamb a while ago and now I make it all the time with various mixtures of herbs, always using this recipe as a guide. My husband is in heaven! Toyed with a roasted garlic and sundried tomato paste as well but still like the herb/garlic the best.

    Extremely flavorful without overpowering the lamb. Am looking forward to making this again.

    Sublime. Don't cook 20 minutes -- check after 5, 10, and 15, as the meat can cook very quickly. Mine usually take between 10 and 15 minutes. Also, the meat can rest between searing and baking, to help with timing for a dinner party.

    my husband is the expert with lamb. he says this one beats his!

    Yummy, but I overcooked it! I used a dutch oven for the browning, then set the whole thing in the oven for 20 minutes, internal temperature got to 160. Next time I'll check it after 10 minutes

    AMAZING. My first time cooking lamb followed the recipe exactly except that I was a bit short on the mint. One guest who had a bad experience with lamb before was impressed.

    I made dish recently for another couple. I followed advice of others - trimmed fat, browned racks, then added all the of the herb paste. I then cooked them using my convection oven and a probe set to 130 - every chop was perfect.

    I made this dish last night for my boyfriend for Valentine's Day. It was absolutely wonderful. It was my first time cooking lamb and this recipe was so simple. Followed the recipe for the most part but did what other reviewers suggested and put all the herb coating on the lamb. I can't say enough about it.

    I am usually not too fond of cooking red meat dishes as I tend to overdo them but this recipe was SO easy to follow. It got lots of raves and I am definitely going to do it again.

    Very good and easy. I halved the recipe and used boneless lamb loins, adjusting the cooking time accordingly. The rub doesn't need all the oil it calls for at all. I used about 1/4 of what it calls for. I loved it and will make it again soon.

    Katy prefers a boneless, or butterflied, leg of lamb for roasting, because the cut cooks faster and more evenly. Although the brine brings subtle flavor to the meat, you can skip this step if pressed for time.

    • ¼ cup sugar
    • ¼ cup salt
    • Juice of 1 lemon (about 3 tablespoons), plus spent lemon, quartered
    • 1 tbsp tablespoon red or black peppercorns
    • 1 tbsp fennel seeds
    • 6 bay leaves
    • 1 butterflied boneless leg of lamb (4”“5 pounds)
    • 2 cups parsley leaves
    • ½ cup olive oil
    • ¼ cup fresh rosemary leaves, plus 2 sprigs for garnish
    • ¼ cup chopped shallots
    • 2 tbsp lemon zest
    • Freshly ground black pepper
    • Preserved lemon wedges for serving

    Approximately 8 hours before you plan to serve the lamb, prepare brine: In a large stockpot over medium heat, bring 2 quarts water, sugar, salt, lemon juice, spent lemon quarters, peppercorns, fennel seeds, and bay leaves to a simmer, stirring until sugar and salt dissolve. Place pot in the refrigerator to cool.

    Meanwhile, carefully trim excess fat from lamb, making sure the meat stays in one piece. Submerge the meat in the cooled brine and return to the refrigerator for at least 4 hours but no more than 6.

    Remove lamb from brine and pat dry with paper towels. Transfer to a wire rack set over a rimmed baking sheet let any additional liquid drain and allow meat to return to room temperature, about 1 hour.

    Meanwhile, make the gremolata: In a food processor, pulse together parsley, oil, rosemary, shallots, and lemon zest until combined but still coarse in texture.

    Preheat oven to 425°F. Meanwhile, place lamb on a cutting board with the side that was on the bone facing up (it will have a more irregular surface). Season lamb with pepper, then rub with two-thirds of the gremolata. Fold meat in half, enclosing gremolata, then rub remaining gremolata on the outside. Using butcher’s twine, tie lamb in three places to secure it in a log shape, then place it in a roasting pan and cook for 35 to 40 minutes, or until an instant-read thermometer inserted into thickest part of meat reads 130°F for rare or 135°F for medium-rare. Transfer lamb to a clean cutting board and allow to rest for 15 minutes.

    Remove twine and cut meat into ¼-inch-thick slices transfer to a platter, garnish with rosemary sprigs, and serve warm with preserved lemon wedges on the side.

    Lamb Recipes in Italian Cuisine

    Lamb recipes are all very ancient and typical of the Italian regions with a past dedicated to sheep farming.

    We find them mainly in the Apennines and on the islands. Most lamb recipes are very simple. Lamb was considered a delicacy by shepherds and was eaten in the past exclusively on feast days.

    Traditionally, garlic, rosemary and sage are used a lot in the preparation of recipes with lamb. Some regional variations use more particular aromas such as juniper, oregano, or mint. In the tradition of Italian cuisine there is a great variety of lamb recipes especially in Abruzzo, Sardinia, Lazio and Campania.

    Lamb meat lends itself to many types of cooking with the exception of boiling which is not suitable for this type of meat.

    On warm spring days the best way to savor this tender meat is on the grill: if you have a barbecue you will not be able to cook your lamb in any other way!

    With the lamb you can also prepare delicious ragù to season pasta or to fill delicious lasagna. However, the best known traditional Italian recipes are baked lamb with potatoes, stuffed leg of lamb, fried cutlets and lamb stewed with tomato passata.


  1. Cidro

    Of course. I subscribe to all of the above. Let's discuss this issue.

  2. Gugami


  3. Marchman

    it can be the mistake here?

  4. Ralston

    Dictate, where can I read about this?

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