May 03

Rack of Lamb with Fresh Herbs

Lamb Spinach Feta Polenta

Submitted by:  Jessica Flatley

Spice up your protein routine…literally! Rack of lamb is often thought of as a meal for a special or romantic occasion. This could be due to the high price tag but should not be mistaken as a difficult meal to whip up. The ingredients are simple, fresh and so delicious (only if you are not a vegetarian!). Prepare this dish as a standalone recipe or pair it with a grain and vegetable. This recipe paired extremely well with my lemon and garlic wilted spinach and gluten free polenta, as shown above.


Rack of Lamb with Fresh Herbs

Makes 2 servings


Fresh From the Market:

  • 1 Rack of Lamb (1 to 1 1/2 lbs)
  • 2 tbsp. Fresh Mint
  • 2 tbsp. Fresh Parsley
  • 2 tbsp. Fresh Lemon Juice
  • 1 tsp. Lemon Zest
  • 1 tbsp. Scallions (optional)

From the Pantry:

  • 1/4 c. Extra Virgin Olive Oil
  • 1 tbsp. Extra Virgin Olive Oil (for the skillet)

From the Spice Rack:

  • 1 tbsp. Thyme (fresh optional)
  • 1 tsp. Rosemary (fresh optional)
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper

Kitchen Gadgets:

  • Lemon Press or Juicers
  • Fine Cheese Grater
  • Cooking Tongs
  • Skillet
  • Shallow Baking Dish



  1. Preheat the oven to 325 degrees F.
  2. Chop the mint and parsley (and thyme and rosemary if you opted for all fresh herbs) into fine, flat pieces. Measure each portion and set to the side.
  3. Grate the lemon rind against the fine (smaller) holes of a cheese grater. Measure 1 tsp. and set to the side.
  4. Cut the lemon in two, squeezing each piece through the citrus press or juicer. Measure 2 tbsp. and set to the side.
  5. The lamb will cook best if you pan sear it before basting and baking it.
  6. Heat the skillet on high heat, adding the tbsp. of olive oil to coat it.
  7. Hold the rack of lamb by the bones, letting the bottom sit lightly on the pan to sear. Hold like this for 30 to 60 seconds. Then repeat on each side.
  8. Place the lamb in the baking dish and turn your attention back to the herbs.
  9. Mix all of the liquids, herbs and spices to form a paste to baste the seared rack of lamb in.
  10. Use a basting brush or spoon to cover all of the meat in this fresh mixture. Pour whatever remains over the lamb, while in the shallow baking dish. Prop the lamb so the bones rest on the top side of the dish.
  11. Bake for 8 to 10 minutes and flip the lamb over with the tongs. Cook for another 8 to 10 minutes and check the temperature. I prefer lamb medium rare so be sure to find the timing that cooks to your liking. Try a total of 25 to 35 minutes for a more well-done finish.



Discover more about Jessica from her Skinny Sweets Daily profile page

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