Herb Crusted Lamb Rack with Yoghurt Sauce

Lamb rack is a super fancy meal that needs to be roasted forever and should only be eaten on seasonal occasions, right?

No way, Jose!

Yes, it can be fancy, and yes it most certainly should  be eaten during the holidays, but I am a firm believer that rules are meant to be broken, so won’t be letting any of this restrict me… oh, but it is Easter, so why not just go with it?

This lamb rack is seasoned really simply with some basic, but hugely flavourful ingredients: garlic, thyme, rosemary, lemon zest and the all important salt and pepper…. Which also forms a delicate crust that just tastes amazing.

And then there’s the sauce…. simple garlic and oregano come together to create a flavour that pairs so beautifully with the tender lamb, not unlike a fresh tzatziki.

So, I am happy to say that I now have a seriously delicious, go-to lamb recipe that is so incredibly easy that it can be belted out almost with my eyes closed. I’m glad I discovered it just in time for Easter, but it’s versatile enough to pull out on absolutely any day of the year too. YES!

Enjoy with gusto,
Jaimie Eats

Jaimie Archer

Herb Crusted Lamb Rack with Yoghurt Sauce

Serves: 4   |   Prep Time: 30 minutes (plus marinating)   |   Cooking Time: 40 minutes

1 frenched rack of lamb
¼ cup olive oil
1 tablespoon fresh rosemary
2 tablespoons fresh thyme
8 cloves garlic
Zest of 1 lemon
Large pinch salt and pepper, extra to taste

For the yoghurt sauce:
½ cup Greek yoghurt
1 clove garlic, minced
1/2 teaspoon dried oregano
Pinch salt and pepper
¼ Lebanese cucumber, finely diced
1 teaspoon olive oil
Lemon zest, to taste


In a food processor, combine olive oil, rosemary, thyme, garlic lemon zest and salt and pepper. It should resemble a lumpy paste.

Meanwhile, gently score the fat cap on the lamb rack and season well on both sides with salt and pepper. Place the rack, meat side up, on a prepared roasting tray, then cover generously with the herb and oil mixture. Allow the meat to rest with the mixture atop for 30 minutes to an hour at room temperature or, seal with cling wrap and refrigerate overnight (see note).

Preheat oven to 220C. When ready to cook, place the lamb rack into the oven and allow to cook for 30 minutes or until a meat thermometer in the centre reaches approximately 65C. Remove lamb rack from the oven and allow to rest for at least 10 minutes.

While the meat is resting, prepare the yoghurt sauce by combining the yoghurt, garlic, oregano, salt and pepper and cucumber. Place in a serving bowl and drizzle with olive oil, top with a little zest to garnish.

Slice the rack into cutlets and serve with the sauce.



If refrigerating the lamb, remove from fridge and allow to come to room temperature before cooking, approximately 45 minutes.

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