Lamb Oreganata

Marinade rack for at least 45 minutes or overnight. Then, preheat oven to 450 degrees and move oven rack to the center position.

Bloody rare: 115 to 125 degrees; rare: 125 to 130 degrees; medium rare: 130-140 degrees; medium 140-150 degrees.

  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped thyme
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. Dijon mustard (optional)
  • extra virgin or olive oil
  • bread crumbs
  • 1 rack of lamb, trimmed

In a large bowl, combine garlic, rosemary, thyme, salt, pepper and olive oil. Rub mixture over rack, place in plastic bag and let marinade in refrigerator either for 45 minutes or for overnight. Before baking, remove racks from refrigerator and let stand at room temperature for at least 1/2 hour to 45 minutes scraping off any excess marinade. Season bread crumbs with rosemary, thyme, salt and pepper. Brush racks with olive oil and coat racks in bread-crumb mixture. Arrange racks bone side down on pan or roast rack. Roast the lamb in preheated oven for 12-18 minutes, depending on the degree of doneness you want. After 10 to 12 minutes, with a meat thermometer, take a reading in the center of the meat. When meat is cooked, let it rest for 5 to 7 minutes, loosely covered before carving.

As the meat will continue to cook while it sits, allow internal temperature to be 5 to 10 degrees less than you like.