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Greek rack of lamb recipe
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5 from 1 vote

Greek rack of lamb

A delicious Greek recipe for rack of lamb
Cook Time25 minutes
Marinating time4 hours
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: American, Greek
Servings: 4 servings
Calories: 617kcal
Author: Mia Kouppa

Equipment

  • Outdoor grill

Ingredients

  • 1 rack of lamb, (total of 8 chops)
  • 2 tbsp olive oil
  • 1 teaspoon lemon zest
  • 1/2 teaspoon oregano
  • 2 tbsp lemon juice
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry thyme leaves
  • salt to taste

For the olive oil and lemon sauce (ladolemono):

  • 1/3 cup Greek olive oil
  • 1 teaspoon dried Greek oregano
  • 3 tbsp fresh lemon juice (approx 1 lemon)
US Customary - Metric

Instructions

  • Before starting, remove the excess fat from the lamb
    1 rack of lamb, (total of 8 chops)
  • Combine all ingredients (except the lamb and the salt) in a large pan or large sealable bag. Mix well. Add the rack of lamb to the marinade mixture and make sure that it is coated well. Keep in refrigerator for 2 - 4 hours, minimally.
    2 tbsp olive oil, 1 teaspoon lemon zest, 1/2 teaspoon oregano, 2 tbsp lemon juice, 1 teaspoon chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon dry thyme leaves
  • Approximately 30 minutes prior to grilling the lamb, bring it to room temperature, still in the marinade.
  • Turn on, or light, your grill to a medium high heat. Place your rack of lamb onto direct heat for about 3 minutes per side. At this point you can sprinkle salt to taste on either side as you are cooking the lamb. Watch for flare-ups which can occur.
    salt to taste
  • Transfer the lamb to indirect heat, close the lid of your grill and cook for about 15 minutes for a medium rare (bright pink colour) temperature of 125-130 degrees Fahrenheit. Or, if you are like our parents and prefer it medium-well (barely any pink), cook it for a temperature of 145 degrees Fahrenheit.
  • While the rack of lamb is cooking, prepare your ladolemono (olive oil and lemon sauce) by mixing together the olive oil, fresh lemon juice and oregano. Set aside.
    1/3 cup Greek olive oil, 1 teaspoon dried Greek oregano, 3 tbsp fresh lemon juice (approx 1 lemon)
  • Remove the lamb from the grill and allow it to rest for 5 - 10 minutes prior to slicing it into chops.
  • Once sliced, you can pour some olive oil and lemon sauce (ladolemono) over the top of the lamb.
  • Enjoy!

Nutrition

Calories: 617kcal | Carbohydrates: 1g | Protein: 45g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 149mg | Sodium: 164mg | Potassium: 616mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 4mg