Roasted Rack of Lamb with Herbs and Lemon (Greek Style)
Roasted rack of lamb served with wild Greek mountain tea (sideritis) and a big squeeze of lemon.
What I’m so drawn to about Mediterranean food is that it’s simple and easy to make, really bringing out the innate flavours of the bare ingredients themselves. This ethically pasture-raised, grass-fed and grass-finished rack of lamb makes for a nutrient-dense and life-giving treat at any time, and it always makes me want to travel to the vast open beaches of Crete (the organic food mecca of Greece, apparently).
Oven roasting is one of the easiest ways to cook, and the ancestral use of protective herbs and spices cancels out any concern about carcinogenic compounds in overcooked meats. Use any ingredients you can access, but the best ingredients will create unparalleled taste and compound positive benefits into every area of your life.
Ingredients
approx. 1 kg, or 1 rack of lamb, whole or partially cut—doesn’t matter (ideally grass-fed, grass-finished, ethically pasture-raised)
few glugs of authentic olive oil (organic or biodynamic)
juice of 1/2 organic lemon, freshly squeezed
wild/organic oregano and/or wild/organic thyme, dried
sea salt, to taste
Instructions
Preheat the oven to 400F (about 200C).
Place your rack(s) of lamb in an oven-friendly pan (glass casserole type pans work fine!). Drizzle them with olive oil, squeeze the lemon, and use your hands to evenly disperse the mixture to coat all the lamb
Season the fat side of the lamb with the oregano and/or thyme and sea salt, enough to create an even coating. I like to be very generous with the sea salt. Do not remove the fat, this is highly nutritious!
Optional: add a splash of spring/filtered water to the bottom of the roasting pan to evaporate during cooking and keep the lamb tender and juicy
Cook for 15-20 minutes, or until desired doneness.
Remove from the oven and let it rest for 10 minutes before serving.
Serve with sautéed or lightly boiled greens of your choice (kale from the garden is nice, but wild unsprayed dandelion greens are epic). YUM!
