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Mediterranean Rack of Lamb

 Mediterranean Rack of Lamb
It’s elegant. It’s special. And it will have your guests thinking you went all out. They don’t have to know how simple it is. —Susan Nilsson, Sterling, Virginia
4 ServingsPrep: 10 min. Bake: 30 min.


  • 2 racks of lamb (1-1/2 pounds each)
  • 1/4 cup grated lemon peel
  • 1/4 cup minced fresh oregano or 4 teaspoons dried oregano
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 375°. Place lamb in a shallow roasting pan. In
  • small bowl, combine the lemon peel, oregano, garlic, oil, salt and
  • pepper. Rub over lamb.
  • Bake 30-40 minutes or until meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°;
  • well-done, 170°). Let stand 5 minutes before cutting. Yield: 4
  • servings.
Nutritional Facts: 1/2 rack equals 307 calories, 19 g fat (6 g saturated fat), 100 mg cholesterol, 241 mg sodium, 3 g carbohydrate, 1 g fiber, 30 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish.

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