Lamb is traditionally associated with spring, but the rich taste of the meat pairs well with summer’s bold flavors, too. Here, racks of lamb are marinated in garlic and rosemary and served with a classic Greek salad on the side.
Roasted Lamb Chops with Greek Salad
2 racks of lamb, each 7 or 8 ribs and 1 1/2-2 lb., frenched by butcher
4 cloves garlic, thinly sliced
4 sprigs fresh rosemary, roughly chopped
2 1/2 Tbs. extra-virgin olive oil
Sea salt and ground pepper
Greek salad for serving (see below)
Place lamb racks in a large bowl. Add garlic, rosemary and 2 tablespoons olive oil, and turn racks to coat evenly with ingredients. Transfer racks with seasonings to a large resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
Preheat oven to 425 degrees F. Scrape off most of marinade from lamb and reserve. Season lamb with salt and pepper and allow to come to room temperature. Heat a large frying pan over high heat, add remaining 1 1/2 teaspoons olive oil, and heat until shimmering. Place lamb racks in pan and sear on all sides until well browned.
Transfer lamb racks to a rimmed baking sheet and scatter reserved marinade on top. Roast until an instant-read thermometer inserted into thickest part of meat away from bone registers 130-140 degrees F for medium-rare, about 15 minutes.
Remove lamb from oven and let rest for 5-10 minutes. To serve, slice lamb into individual chops. Serves 4.
Greek Salad
1/2 cup extra-virgin olive oil
1/4 cup small fresh oregano leaves
1 1/2 tsp. grated lemon zest
1 1/2 cups halved cherry tomatoes
1 cup crumbled feta cheese
1 cup salt-cured olives
1/2 red onion, thinly sliced
1/4 English cucumber, thinly sliced
Salt and ground pepper
In a small bowl, combine olive oil, oregano and lemon zest and whisk well. In a large salad bowl, combine tomatoes, feta cheese, olives, onion and cucumber.
Pour dressing over salad, toss to combine, and season to taste with salt and pepper. Serves 4.