Ina Garten Rosemary Rack of Lamb with Easy Tzatziki

Ina Garten rosemary rack of lamb with easy tzatziki is an easy make-ahead dinner made with lamb, fresh rosemary and garlic, ready in 6 hours 55 minutes. This simple dinner party recipe fits Easter, Christmas and weeknight dinner plans, since the lamb marinates in the fridge until it roasts.

Roast the lamb for exactly 25 minutes for medium rare, because the racks are small and every minute counts. Go much longer and the tender meat turns gray and dry instead of pink and juicy.

Ina Garten calls rack of lamb the easiest dinner she makes for company, since the herb paste does all the work while it sits in the fridge. She roasts it at 450°F, then rests it under foil, and the tzatziki on the side keeps each chop cool and bright.

Source: Make It Ahead (2014)

Ina Garten Rosemary Rack of Lamb with Easy Tzatziki

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

380

kcal

Garlicky rosemary paste coats the lamb and soaks in overnight, so the outside roasts into a savory herb crust. Resting the racks under foil keeps the center rosy and juicy for slicing into chops.

Ingredients

• 1 1/2 tablespoons chopped fresh rosemary leaves
  

• 1 1/2 tablespoons chopped garlic (4 cloves)
  

• 1 tablespoon dried oregano
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons good olive oil
  

• 2 racks of lamb (14 to 16 ounces each), frenched
  

• Easy Tzatziki (recipe follows)
  

Directions

• Make the herb paste: Place 1 1/2 tablespoons chopped fresh rosemary, 1 1/2 tablespoons chopped garlic, 1 tablespoon dried oregano, 1 tablespoon salt and 1 1/2 teaspoons pepper in a food processor. Process until minced, then add 2 tablespoons olive oil and pulse into a coarse paste.
• Coat the lamb: Set the 2 racks of lamb on a sheet pan with the rib ends pointing down. Spread the paste evenly over the top of both racks.
• Chill the lamb: Cover the pan and refrigerate for at least 6 hours. It can sit for up to 1 day, so the herbs have time to flavor the meat.
• Roast the lamb: When you're ready to cook, preheat the oven to 450°F. Roast the lamb for exactly 25 minutes for medium rare or 30 minutes for medium.
• Rest the lamb: Take the pan out of the oven and cover it tightly with aluminum foil. Let the lamb rest for 15 minutes, until an instant-read thermometer slid sideways into the center reads about 140°F.
• Slice and serve: Slice between the ribs into individual chops. Serve them hot or warm with the Easy Tzatziki alongside.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I prepare the lamb ahead of time?

Yes, you can coat the lamb with the herb paste a full day in advance. Keep it covered in the fridge and roast it just before dinner, which makes it a calm choice for company.

How do I know when the lamb is done?

Use an instant-read thermometer slid sideways into the center of the meat. After the 15-minute rest it should read about 140°F, which is medium.

Can I use dried rosemary instead of fresh?

Fresh rosemary gives the best flavor and a milder bite in the paste. If you only have dried, use about a third as much, since dried rosemary is stronger and can taste harsh.

Why do I need to cover the lamb with foil after roasting?

Covering the pan tightly keeps the heat in while the meat rests. That lets the juices settle back into the lamb, so the chops stay moist when you slice them.

What's the most common mistake with rack of lamb?

Overcooking is the big one, because racks are small and finish quickly. Set a timer for 25 minutes and check the temperature, since a few extra minutes pushes it past medium.