Oven Roasted Rack of Lamb (Greek Style)

I am currently living in Crete, the southernmost island of the magical Greek cycladic islands. I’ve always tried to eat as local as possible, but the reality of North American living is that it’s often incredibly difficult to actually access local, organic food. It’s pretty crazy, but globalisation seems to have made organic carrots from california cheaper than local carrots from ontario (where I was living).

Crete, however, is a whole other ball game. The food here is often wild; the organic markets of Heraklion happen 3x a week; and the island provides me with everything I need to eat more local than I ever have before. Olive oil, lemons, wild goat and lamb, all the greens my little heart could desire.. I’m basically in Cam Food Heaven. Anyways this recipe is inspired by the amazing flavours of Greece, and was made using all ingredients from Crete! Sustainability never tasted so good.


Oven Roasted Rack of Lamb (Greek Style)

Ingredients

  • approx. 1 kg of pasture raised rack of lamb (whole, or partially cut)

  • organic olive oil

  • juice of 1/4 lemon

  • wild oregano, dried

  • wild thyme, dried

  • sea salt

Wild foraged dried herbs, Cretan salt (with wild local herbs), organic lemon and olive oil from Crete, and pasture raised Cretan lamb!  The dream.

Wild foraged dried herbs, Cretan salt (with wild local herbs), organic lemon and olive oil from Crete, and pasture raised Cretan lamb! The dream.


Instructions

  1. Preheat the oven to 200 degrees C

  2. In a large oven-friendly pan, place your rack(s) of lamb, and drizzle them with ample olive oil. Squeeze the juice of about 1/4 lemon, and use your hands to evenly coat all the lamb

  3. Place the lamb with the fat side up, and season with oregano, thyme, and sea salt. You can use as much or as little as you want; I used a few large pinches of both, enough to really season the whole top of the lamb, and am very generous with the sea salt. Add a splash of filtered water in the pan before putting it into the oven (not necessary, but it keeps the lamb a little more juicy).

  4. Cook on the medium or high rack for 15 minutes for a medium cooked lamb, or 20 minutes for a well done lamb (…… who wants a well done lamb?!)

  5. Remove from oven and let rest for 10 minutes before serving.


Hot Tips

  1. Many recipes call for a removal of the fat but that’s INSANE! The lamb fat is epic, the more the better. It’s the best part. Don’t you dare remove the fat.

  2. Serve with classic Greek side of horta, which is boiled or steamed greens, drizzled with olive oil and fresh lemon juice!

Lamb + horta, a match made in heaven. These are wild dandelion greens, steamed, drizzled with olive oil and lemon!

Lamb + horta, a match made in heaven. These are wild dandelion greens, steamed, drizzled with olive oil and lemon!

In-Joy! …or should I say, kalí órexi!

- Cam