Rack of Lamb with Garden Gremolata

roasted lamb

roasted lamb

My husband is a no muss, no fuss kind of guy. On Father’s Day, I like to prepare a simple, flavorful meal that still feels like a special occasion. A rack of lamb is a treat in our household. Here, the lamb is prepared with Mediterranean flavors and is absolutely delicious. Serve it up with potatoes and an earthy red wine and you have the makings for one happy dad.

lamb prep

lamb resting with herbs

roasted lamb

Rack of Lamb with Garden Gremolata

Rack of Lamb with Garden Gremolata


Serves 2-4 (depending on how many courses you are serving)


1 rack of lamb

6 springs of oregano, divided

2 tablespoons of olive oil, divided

2 cloves garlic, thinly sliced

1 teaspoon of salt

½ tsp. pepper


For the gremolata:

1 tablespoon fresh mint, fine chop

1 tablespoon parsley, fine chop

1 tablespoon oregano, fine chop

Zest of half of lemon

Pinch of red pepper flakes

Sea salt to taste


In a small bowl mix together one tablespoon of the olive oil, garlic, salt and pepper. Rub mixture over lamb and then lay three springs of fresh oregano on top. Let rest for about an hour to bring meat to room temperature.


Preheat oven to 350 and on the stove preheat cast iron skillet on high heat.


Pull off the fresh 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 olive to pan and when it’s sizzling hot, lay the rack of lamb in the pan, fat side down, and sear for 1-2 minutes. Using tongs, stand it up to sear the bottom of the loin for a minute. Then, flip it over and transfer the skillet to the preheated oven.


Cook for 17 -20 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).  This step lightly perfumes the meat with wonderful fresh flavors.


Mix all ingredients for the gremolata right before serving, you want the herbs to be fresh and really green. Slice the rack of lamb and arrange on platter, sprinkle with gremolata and a drizzle of olive oil.