- Roast rack of lamb can make
an impressive centerpiece for your next special dinner, but it's so easy to make
any night of the week. I can't wait to show
you my version of it with a Mediterranean
garlic and herb marinade. (upbeat music) I'm Suzy with
themediterraneandish.com, your number-one resource
for Mediterranean cooking. If you're new here, subscribe
and follow this channel for delicious videos
every single week. Now, let's get to it. Okay, so we're starting
with two beautiful, already frenched racks of lamb. You can ask your butcher
to french the rack of lamb, which means they take off
the top heavy layer of fat and they clean
around all the bones. So it will look more like this. So once you have that, all
you need to do is start with a little bit
of salt and pepper, so we're gonna do
that on both sides of our beautiful lamb rack. I like just a little bit of
fat on the lamb racks here, because that produces
beautiful flavors as they roast in the oven. And you're going to turn it
over and do the same thing because there's a bit of
meat on the other side. Okay. Let's grab
our food processor. I'm using a small one. That's all you need here today. And we're gonna put together a beautiful Mediterranean
garlic and herb marinade. This is a very simple marinade, and you can change it
up however you like. 10 or so cloves of garlic. Oh yeah. We're not
garlic shy over here. 10 to 12 of them. Two teaspoons of rosemary. Then I have a good
cup of fresh parsley. You could also do mint or basil. To your liking,
red pepper flakes. And a good bit of
extra virgin olive oil, like about a half a cup or so. I am using, by
the way, you guys, Private Reserve Greek
Extra Virgin Olive Oil. You can find it on
themediterraneandish.com. Just hit the Shop tab
when you get there. Now, let's give
this a good chop. (mixer whirring) Back to our beautiful lamb here. If you have the time,
we're gonna cover this with our marinade and let
it sit for a few minutes while we heat up our oven. If you don't, you can
stick it right in the oven. You know? You do you. We're gonna use all of this
goodness all over the lamb. Gonna turn it over. And particularly the
meaty part, you guys, you want to get as much of
this beautiful marinade on top, and you're gonna cook this
beauty for just a few minutes in a high-heated oven. I have my oven
going at 450 degrees while these sit for a
few minutes to marinade. Here we go. This looks great. It's been marinating
for a few minutes. I'm gonna stick it in
the oven at 450 degrees. So, come with me. So we're gonna start
on the top rack for about 15 minutes or so. (upbeat music) (pan sizzling) Ooh. This is looking good
already, you guys. I'm gonna turn it
over very carefully. Look at this beautiful color. And we want to get some color
on the other side as well, so we're gonna stick it back
in the oven on the top rack. I'm gonna go for
five more minutes. All right. Look
at this, you guys. This is going to make
a gorgeous centerpiece. It did shed a lot of the
fat, which is perfect. We don't need that. We're gonna discard it. And look at this
other side right here. So good. Don't go anywhere. We are not done here. We gotta cover this and let
it sit for a good 10 minutes. You don't want to
carve into the lamb. You want to just let it rest. So here we go, Lightly tent. All right. Oh, yes. This is perfect. These have had
enough time to rest. So let me show you how we
carve the rack of lamb. So you've got eight
chops on a rack of lamb. You can hold it up this way and just kind of go in
between the bones, you guys. So kind of just feel
your way in around. So mine is more
of a medium today. Oftentimes, I do a medium rare. So just do however you like. So what do you serve a
beautiful rack of lamb with, you guys? Anything at all. So if you want to serve it as a beautiful, kind
of more hefty appetizer for the holidays or a
special dinner or whatnot, I like to serve it with a
little bit of tzatziki sauce. I have a video for that. But you could also just serve
it on a weeknight for dinner. Why not? Add a side of my Greek
salad, and there you have it. And that is it for my
Roast Rack of Lamb. Grab the full recipe and tips on themediterraneandish.com. I will see you later. Ciao.
