Roasted Rack of Lamb

Recipe by Tina Gravalos




1h 10m


Serves 03

Nothing says Greek food like a rack of lamb with all the lemon potatoes! Lamb is an exceptional source of vitamin B12, protein, selenium, zinc and other vitamins and minerals. It is a common meat choice for a Mediterranean diet, which is particularly noted to support heart health.


  1. 1

    Preheat oven to 450 degrees F and prepare a medium sized deep baking dish.

  2. 2

    In a large bowl, add the potato wedges, 2 tbsp of olive oil, lemon juice and toss to coat the potatoes.

  3. 3

    Add the ¼ tsp of sea salt, ¼ tsp black pepper, paprika, ½ tsp oregano and toss to coat the potatoes again.

  4. 4

    Pour the potatoes, along with the liquid from the bowl, in your baking pan.

  5. 5

    Place rack of lamb on top of potatoes and rub olive oil all over it.

  6. 6

    Add a ¼ tsp of sea salt, ¼ tsp black pepper, ½ tsp dried oregano on top and rub all over again.

  7. 7

    Add the rosemary last and rub all over once more.

  8. 8

    Fill pan with filtered water, about 1 inch, so that the potatoes don’t burn. You will need to add more water along the way.

  9. 9

    Cook for about 1 hour or until you can easily put a fork through the potatoes. Check on the pan every 15 minutes or so to ensure there is still liquid.

  10. 10

    Remove from oven and carefully place the rack of lamb on a cutting board to rest for about 10 minutes.

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