Roasted Rack of Lamb with Greek-Style Potatoes

Alright, mates. Cards on the table – lamb isn’t on my grill as often as it should be, but that’s changing today. We’re diving back to basics with a juicy rack of lamb that’s sure to impress. This little beauty, with a Greek twist on the side, is the perfect way to rekindle your love for lamb. Let's get this grill party started!

Prep Time 1 hr

Cook Time 1 hr

Rest Time 10 mins

Total Time 2 hrs 10 mins

Cooking Method: Grilling, Roasting

Cuisine: Mediterranean BBQ

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 2

Estimated Cost: 15

Calories: Approximately 600 per serving

Best Season: Spring

For the Lamb

1 French trimmed rack of lamb (Four bone)
1 Tsp Salt
0.5 Tsp Pepper
2 Tbsp Olive oil
2 Tbsp Mustard (French’s or Dijon)

For the Crumb

2 Tbsp Olive oil
2 Tbsp Minced garlic
0.5 Tbsp Onion (Finely chopped)
1 Tbsp Rosemary (Chopped fresh)
0.5 Tsp Salt
0.25 Tsp Black pepper
0.5 Cup Fresh breadcrumbs

For the Greek-Style Potatoes

500 Grams Maris Piper or Reds potatoes (Chopped into chunks)
3 Tbsp Olive oil
0.5 Red onion (Thinly sliced)
2 Cloves Garlic (Crushed or grated)
1 Tsp Dried oregano
0.25 Tsp Salt
0.25 Tsp Pepper
0.25 Cup Feta cheese (Crumbled)
1 Zest of lemon
Fresh parsley (Chopped)

Instructions

1
Preparing the Crumb
- Heat a skillet over medium heat and add 2 tablespoons of olive oil.
- Add the minced garlic and finely chopped onion, cooking for a few minutes until softened.
- Stir in the chopped rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another minute and remove from heat.
- Combine the mixture with the fresh breadcrumbs in a bowl. Set aside.
2
Searing the Lamb
- Season the rack of lamb all over with salt and pepper.
- Heat 2 tablespoons of olive oil in a clean skillet over high heat.
- Sear the lamb for 1-2 minutes on all sides, then remove from heat.
- Brush the lamb with mustard and roll in the breadcrumb mixture until evenly coated.
- Cover the bones with foil to prevent charring.
3
Cooking the Lamb
- Preheat your BBQ or smoker to 175°C (350°F).
- Roast the rack, bone side down, in the skillet until it reaches an internal temperature of 60°C (140°F) for medium doneness.
- Remove from heat and loosely cover with foil. Let rest for 10 minutes.
4
Preparing the Greek-Style Potatoes
- Boil the chopped potatoes for about 10 minutes until soft but not mushy. Drain and let them steam dry in the colander.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the potatoes, crushing them slightly, and cook for about 6 minutes, turning occasionally, until they have a nice brown crust.
- Add the sliced red onion, crushed garlic, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for another 4 minutes, stirring frequently.
- Remove from heat and sprinkle with crumbled feta cheese, lemon zest, and chopped fresh parsley.

Note

For extra flavour, inject the lamb with a marinade of your choice.

Keywords: Roasted rack of lamb, Greek-style potatoes, lamb recipe, BBQ lamb, rack of lamb, Greek potatoes, BBQ lunch, lamb roast

Read it online: https://www.smokeandsear.world/BBQ-recipes/roasted-rack-of-lamb-with-greek-style-potatoes/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.