Middle Eastern Rack of Lamb
Middle Eastern Rack of Lamb is a simple and delicious one-pan meal that comes together quickly which all in your family will love! This hearty Mediterranean dish is bursting with flavor from fresh ingredients like shallots, garlic, tarragon, and parsley. Start to finish in under an hour, this make for the perfect meal for your family or to impress your guests!
Simple Rack of Lamb
Rack of lamb is a delicious and tender classic that has been around for ages. However, many are intimidated to cook it. Since it can be a little pricey, even people who love it tend to be reluctant to give it a try for fear they mess it up. So I am here to save you all!
But first, here are a few things to know about rack of lamb.
Rack of lamb is packed full of nutrients, vitamins, and minerals. It is rich in B-12, potassium, magnesium, selenium, iron, zinc, and omega-3 fatty acid. It is also part of the popular and healthy Mediterranean diet. Like all red meats, it should be eaten in moderation.
Middle Eastern Rack of Lamb
So! Here’s some tips to help take away any intimidation factor you might have cooking rack of lamb:
Pro Tips
Choose Trimmed Lamb. Some racks of lamb have a layer of fat covering the entire rib bones, while others have that removed. While it may cost a bit more, I choose the racks with that layer of fat removed to make it easier to trim.
Trimming. Trimming lamb is super easy. Use a boning knife or a paring knife to remove the silver skin (shiny membrane) and the fatty pieces between the ribs. This takes just a couple minutes.
Roast the Lamb. I love grilled lamb, but roasting is the way to go if it’s your first time cooking rack of lamb. Place the bones in the middle of the casserole dish. The outer edges always cook first, so that’s where you need the meaty part to be.
What Can I Serve with Middle Eastern Rack of Lamb?
Here are some of my recipes and suggestions for excellent side dishes of this Middle Eastern Rack of Lamb:
Steamed Broccolini
Feta Spinach and Artichoke Dip
Simple Greek Tomato and Cucumber Salad
What Are Some Variations for Middle Eastern Rack of Lamb?
This Middle Eastern Rack of Lamb is perfect as is. However, here are a few ingredients and ideas to jazz it up a bit:
Fresh Mint. Mint is a classic ingredient used with lamb. The flavors work so well together. Forget about mint jelly – yuck! Use a little fresh mint in the marinade.
Ground Spices. Adding some ground spices like coriander, cumin, or za’atar will add some more depth of flavor. Mmm, mmm, mmm! But be careful, as a little goes a long way. So just a half teaspoon to a whole teaspoon will be plenty
Fresh Cilantro. Cilantro adds a different flavor than parsley and is widely used in Mediterranean food.
What Ingredients Are in Middle Eastern Rack of Lamb?
Lamb Chops
- 2-3 pounds Lamb Chops – 2 racks
- Kosher Salt & Pepper to taste
Marinade/Seasoning Mixture
- 2 medium Shallots
- 6 cloves Garlic
- ¼ cup Fresh Parsley
- 1 Tablespoon Fresh Tarragon
- ¼ cup Olive Oil
- ¼ cup White Wine
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Ingredient Notes and Substitutions
Lamb Chops – these usually are in racks of 8 ribs. They come in packages of 1 or 2 racks.
How Is Middle Eastern Rack of Lamb Made?
- Season the lamb with salt and pepper on both sides.
- In a small processor, add all the remaining ingredients and process until everything is finely chopped and mixed well, but not a paste.
- Rub the mixture on the racks of lamb and let sit at room temperature for 30 minutes. If you have the time, one hour would give the best results.
- Heat the oven to 450˚F. Adjust the rack to one spot above center.
- Spray a casserole pan with cooking spray. Place the racks of lamb in the pan with the bones pointing to the center of the pan with the fatty side up.
- Place the pan in the oven and allow to cook for 15 minutes. Remove and turn the lamb over. Cook for another 10 minutes for medium-rare, 15 for medium. Use an instant read thermometer to check the doneness. If the temperature is not to your desired doneness, cook for another 2-3 minutes at a time.*
- Transfer the racks to a cutting board and let them rest for 10 minutes. This will ensure that the lamb will be juicy. Stand the racks upright and cut them between the rib bones. Serve immediately.
Notes
Optional: to give the bones a clean look, use a paring knife to trim off the excess membrane between the bones down to where the meat starts.
* Doneness Temperature Chart
- Rare: 125º F
- Medium-rare: 135º F
- Medium: 145º F
FAQ’s for Middle Eastern Rack of Lamb
You can store them in the fridge in an airtight container for up to 3 days.
The best option is on the stove. Heat a skillet over medium to med-high heat. Add the leftovers to the skillet and heat for a few minutes.
Yes! Freeze the leftovers in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it in the fridge overnight, leave it on the counter over a couple hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
Other Amazing Recipes That You’ll Love!
Greek Stuffed Chicken Breast with Balsamic Vinaigrette
Baked Cod with Tomato Puree and Avocado Pesto
Middle Eastern Rack of Lamb
Ingredients
Lamb Chops
- 2-3 pounds Lamb Chops – 2 racks
- Kosher Salt & Pepper to taste
Marinade/Seasoning Mixture
- 2 medium Shallots
- 6 cloves Garlic, smashed
- ¼ cup Fresh Parsley, corsely chopped
- 1 Tablespoon Fresh Tarragon
- ¼ cup Olive Oil
- ¼ cup White Wine
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Instructions
-
Season the lamb with salt and pepper on both sides.
-
In a small processor, add all the remaining ingredients and process until everything is finely chopped and mixed well, but not a paste.
-
Rub the mixture on the racks of lamb and let sit at room temperature for 30 minutes. If you have the time, one hour would give the best results.
-
Heat the oven to 450˚F. Adjust the rack to one spot above center.
-
Spray a casserole pan with cooking spray. Place the racks of lamb in the pan with the bones pointing to the center of the pan with the fatty side up.
-
Place the pan in the oven and allow to cook for 15 minutes.Remove and turn the lamb over. Cook for another 10 minutes for medium-rare, 15for medium. Use an instant read thermometer to check the doneness. If the temperatureis not to your desired doneness, cook for another 2-3 minutes at a time.*
-
Transfer the racks to a cutting board and let them rest for 10 minutes. This will ensure that the lamb will be juicy. Stand the racks upright and cut them between the rib bones. Serve immediately.
Recipe Notes
Optional: to give the bones a clean look, use a paring knife to trim off the excess membrane between the bones down to where the meat starts. Do this as the first step.
* Doneness Temperature Chart
- Rare: 125º F
- Medium-rare: 135º F
- Medium: 145º F