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Home > Recipes > Mediterranean Herb Rack of Lamb Platter
Author:

Kevin Curry

Mediterranean Herb Rack of Lamb Platter

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Mediterranean Herb Rack of Lamb Platter

Ingredients for 5 Rack of Lamb servings

* Optional Substitution Note
  • ~2lb rack of lamb
  • Pinch of sea salt & pepper
  • Rub
    • 5 garlic cloves, minced
    • 3 rosemary sprigs, just the needles finely chopped
    • ¼ cup finely chopped thyme
    • Pinch of sea salt
    • Pinch of cracked pepper
    • 1 ½ tablespoons olive oil
  • Rice
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 1 ½ cups uncooked basmati rice, rinsed
    • 1 tablespoon turmeric
    • 2 teaspoons cumin
    • Pinch of sea salt & pepper
    • 2 1/4 cups no salt added chicken broth OR water
  • Suggested Garnish/Meal Add-ons
    • Roasted veggies
    • Freshly sliced tomatoes
    • Garlic & dill yogurt

 

Steps

Step 1
  1. Set oven to 450F/232C.
  2. Add the ingredients for the rub to a mortar & pestle and mash together until it’s a fine paste.  Alternatively, add the ingredients to a food processor or blender
  • OPTIONAL: Trim large pieces of visible fat from the back of the rack of lamb.  
Step 2

Add a pinch of sea salt & pepper to both sides of the rack.  Then thoroughly spread the rub over the rack of lamb.  For best results, let the lamb marinate at room temperature for 30 minutes, OR wrap in plastic wrap in marinate overnight in the fridge.  If you marinate it overnight, just let it rest at room temperature for about 30 minutes before adding to the oven.

Step 3

Place the lamb in a baking dish or on a griddle. Place in the oven with the fatty side up. Cook for 10 minutes, then flip it over with tongs to cook for an additional 8 – 10 minutes, depending on your desired level of doneness. Once finished, DO NOT cut the rack of lamb immediately. Let it rest for 5 – 10 minutes before slicing to prevent all the juice from escaping.

Step 4

As the rack cooks, set a heavy pot on medium high heat. Once hot, add olive, garlic, and rice. Sprinkle in the seasonings and stir, ensuring EVERY grain of rice is covered in seasonings and oil. Toast the grains for 2 – 3 minutes. Reduce the heat to medium and pour in the broth or water. Bring to a gentle simmer, then partially cover and cook for 12 – 15 minutes until all the liquid has been absorbed by the rice and it is plump.

Step 5

Build your platter! Add the rice, then top with sliced racks of lamb for a family style meal.  I added roasted veggies (zucchini), fresh tomato with lemon, sea salt & pepper, and a garlic dill yogurt sauce.

Mediterranean Herb Rack of Lamb Platter

Kevin Curry



Category
Calories 560
  • ~2lb rack of lamb
  • Pinch of sea salt & pepper
  • Rub
    • 5 garlic cloves, minced
    • 3 rosemary sprigs, just the needles finely chopped
    • ¼ cup finely chopped thyme
    • Pinch of sea salt
    • Pinch of cracked pepper
    • 1 ½ tablespoons olive oil
  • Rice
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 1 ½ cups uncooked basmati rice, rinsed
    • 1 tablespoon turmeric
    • 2 teaspoons cumin
    • Pinch of sea salt & pepper
    • 2 1/4 cups no salt added chicken broth OR water
  • Suggested Garnish/Meal Add-ons
    • Roasted veggies
    • Freshly sliced tomatoes
    • Garlic & dill yogurt

 


    1. Set oven to 450F/232C.
    2. Add the ingredients for the rub to a mortar & pestle and mash together until it’s a fine paste.  Alternatively, add the ingredients to a food processor or blender
    • OPTIONAL: Trim large pieces of visible fat from the back of the rack of lamb.  
  1. Add a pinch of sea salt & pepper to both sides of the rack.  Then thoroughly spread the rub over the rack of lamb.  For best results, let the lamb marinate at room temperature for 30 minutes, OR wrap in plastic wrap in marinate overnight in the fridge.  If you marinate it overnight, just let it rest at room temperature for about 30 minutes before adding to the oven.

  2. Place the lamb in a baking dish or on a griddle. Place in the oven with the fatty side up. Cook for 10 minutes, then flip it over with tongs to cook for an additional 8 – 10 minutes, depending on your desired level of doneness. Once finished, DO NOT cut the rack of lamb immediately. Let it rest for 5 – 10 minutes before slicing to prevent all the juice from escaping.

  3. As the rack cooks, set a heavy pot on medium high heat. Once hot, add olive, garlic, and rice. Sprinkle in the seasonings and stir, ensuring EVERY grain of rice is covered in seasonings and oil. Toast the grains for 2 – 3 minutes. Reduce the heat to medium and pour in the broth or water. Bring to a gentle simmer, then partially cover and cook for 12 – 15 minutes until all the liquid has been absorbed by the rice and it is plump.

  4. Build your platter! Add the rice, then top with sliced racks of lamb for a family style meal.  I added roasted veggies (zucchini), fresh tomato with lemon, sea salt & pepper, and a garlic dill yogurt sauce.


Nutrition per serving

Calories560cal
Protein44g
Fats21g
Carbs49g
Sodium380mg
Fiber1g
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Details

Nutrition per serving

Calories560cal
Protein44g
Fats21g
Carbs49g
Sodium380mg
Fiber1g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!