Barefoot Contessa Rosemary Rack Of Lamb With Easy Tzatziki

Barefoot Contessa Rosemary Rack of Lamb with Easy Tzatziki is made with fresh rosemary, garlic, dried oregano, olive oil, lamb racks, and kosher salt. This recipe creates tender, herb-crusted lamb served with a refreshing tzatziki sauce. It takes about 6 hours and 50 minutes to prepare and serves 6.

Barefoot Contessa Rosemary Rack of Lamb with Easy Tzatziki Ingredients

• 1½ tablespoons chopped fresh rosemary leaves
• 1½ tablespoons chopped garlic (4 cloves)
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 2 tablespoons good olive oil
• 2 racks of lamb (14 to 16 ounces each), frenched
• Easy Tzatziki (recipe follows)

How To Make Barefoot Contessa Rosemary Rack of Lamb with Easy Tzatziki

1. Make the Herb Paste: In a food processor, combine rosemary, garlic, oregano, 1 tablespoon salt, and 1½ teaspoons pepper. Process until minced, then add olive oil and process into a coarse paste.
2. Marinate the Lamb: Place lamb racks rib-side down on a sheet pan and spread the herb paste on top. Cover and refrigerate for at least 6 hours.
3. Preheat the Oven: Set the oven to 450°F when ready to cook.
4. Roast the Lamb: Roast for 25 minutes for medium-rare or 30 minutes for medium.
5. Rest the Meat: Remove from oven, cover with foil, and rest for 15 minutes. Internal temperature should reach about 140°F.
6. Slice and Serve: Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.

Recipe Tips

• Marinate Overnight: For deeper flavor, marinate the lamb up to 24 hours in advance.
• Use a Thermometer: Check for 140°F internal temp for perfect medium-rare doneness.
• Don’t Skip the Rest: Resting ensures juicy, evenly cooked lamb.
• Use Fresh Herbs: Fresh rosemary gives the most vibrant flavor to the rub.
• Tzatziki Tip: Prepare the tzatziki a few hours ahead to let flavors blend.

What To Serve With Rack of Lamb

This lamb pairs beautifully with roasted potatoes, grilled vegetables, or a Greek salad. Serve with warm pita and a bold red wine like Syrah or a dry rosé for a Mediterranean touch.

How To Store Rack of Lamb

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly in foil and plastic wrap and freeze for up to 2 months. Thaw in the fridge and reheat gently.

Rack of Lamb Nutrition Facts

• Calories: 520
• Total Fat: 38g
• Saturated Fat: 14g
• Carbohydrates: 2g
• Sugar: 0g
• Protein: 40g
• Sodium: 720mg

FAQs

Can I grill the lamb instead of roasting?
Yes, grill over medium-high heat for about the same time, turning occasionally.

What is “frenched” lamb?
It means the bones are cleaned of fat and meat for presentation—ask your butcher to prepare it this way.

Can I use dried rosemary instead of fresh?
Fresh rosemary is preferred, but use 1 tablespoon dried if needed.

How far in advance can I make tzatziki?
It can be made up to 2 days ahead and stored in the fridge.

What should I do if I like lamb well done?
Roast for 35 minutes or until the internal temperature reaches 150°F.

Try More Recipes:

• Barefoot Contessa Grilled New York Strip Steaks
• Barefoot Contessa Summer Filet Of Beef With Béarnaise Mayonnaise
• Barefoot Contessa Moroccan Lamb Tagine