Rack of Lamb Dinner

After the long winter, at last we see early signs of spring and some of our favorite foods become plentiful again. That includes spring lambs and the Greek tradition of having lamb at Easter. My father’s parents emigrated from Greece, meet in the United States, and raised nine children in Lowell, Massachusetts. My three Greek aunts are wonderful cooks and they taught my South Georgia non-Greek mother many things about Greek cooking. My mother taught me and now one of my favorite meals is Rack of Lamb, Roasted Rosemary Potatoes, and Greek Salad.

The star of this menu is so easy to be so fancy. That’s the way I describe this recipe for Rack of Lamb. We love lamb at our house and often have this dish on a week night, but it’s also perfect for entertaining. It can be your entree or a party appetizer especially since it has its own handle built in, the rib bone!

Roasted potatoes are a family favorite, and with the selection of fingerling and small potatoes available you can serve a beautiful presentation. I especially like to have these potatoes with my Rack of Lamb or my Spicy Marinated Flank Steak. While they roast in your oven you’ll have the most amazing aroma coming from your oven.

My mother taught me to make this Greek Salad when I was a young teenager, and after that it was always my job. Growing up in the country, I don’t know where my mother found feta cheese and Kalamata olives, but she always had them on hand. This was and still is our go to salad almost every night.

Rack of Lamb:

  • 2 racks of lamb
  • Cavender’s All Purpose Greek Seasoning

Preheat oven to 425 degrees. Place the lamb on a rimmed sheet pan or baking pan. Sprinkle the rack liberally with Cavender’s on both sides. Roast the lamb with the ribs curving down for 30 to 40 minutes for medium rare. The internal temperature with an instant read thermometer should be 130-140 degrees. Remove from the oven and cover with aluminum foil. Allow to sit for 10 minutes, then cut into individual ribs and serve. Serves 4-6.

Note: For more servings, allow one rack per two people for a dinner entree.

Roasted Rosemary Potatoes:

  • 2 pounds small potatoes or fingerling potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 tablespoon rosemary, finely chopped

Preheat oven to 425 degrees. Cut the potatoes in half or quarters and place on a rimmed baking sheet. Pour the oil, salt, pepper, and rosemary over the potatoes. Toss with clean hands so that all the potatoes are coated then spread the potatoes out into one layer. Roast in the oven for 50-60 minutes. Half way through the cooking process flip the potatoes with a spatula to ensure even browning. Remove from the oven and serve. Makes 4-6 servings.

Greek Salad:

  • 2 cloves minced garlic
  • 1⁄2 teaspoon salt
  • 1⁄2 cup canola oil
  • 1⁄4 cup red wine vinegar
  • 1 teaspoon Cavendar’s All-Purpose Greek Seasoning
  • 1⁄2 teaspoon pepper
  • 1 tablespoon sugar or Splenda (optional)
  • 1⁄2 cup sliced cucumber
  • 1⁄4 cup chopped sweet onion
  • 1⁄2 cup grape tomatoes or tomato wedges
  • 1⁄4 cup Kalamata olives
  • 1⁄2 cup feta cheese
  • 1 8 oz bag salad greens

In a large salad bowl mash salt and garlic together with the back of a fork making a paste. Whisk in oil, vinegar, Greek seasoning, pepper, and sugar. Add cucumber, onion, tomatoes, olives, and feta. Just before serving, add salad greens and toss.

Back to My Homepage