Za’atar Rack of Lamb with Pistachio Mint Gremolata

meat

Mar 22

Rack of Lamb is definitely a special treat. I love ordering it at a restaurant, trying variations of delicious preparations, I love it even more when I can make it at home. I created this recipe for Za’atar Rack of Lamb with Pistachio Mint Gremolata knowing that our family gatherings this Easter may still be on the small side. It’s a great alternative to that huge honey baked ham or larger cut leg of lamb. A rack of lamb adds an element of elegance to a holiday or special occasion and is perfect for a small gathering.

If you haven’t cooked with za’atar before, it is a Middle Eastern spice blend that is typically a combination of dried oregano, thyme, marjoram, sumac, sesame seeds, chili pepper, cumin, coriander. It has a smoky, earthy flavor and it works perfectly with lamb. The pistachio mint gremolata takes it over the top with amazing flavors. The layers of flavor work so well together and it’s really pretty easy to put together once you make the marinade rub and the gremolata. It makes for a beautiful restaurant-quality presentation at your own table. I developed this recipe for Easter, but it’s great for any holiday or special dinner at home.

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Course

Entree

Cuisine

Middle Eastern

Servings

6 servings

PRINT THIS RECIPE

Ingredients

1 Tbsp. za’atar
4 cloves garlic, minced (and divided)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 cup Extra Virgin Olive Oil (divided)
Kosher salt

Black pepper
2 (8 bone) racks of lamb
½ cup pistachios, shelled
¼ cup fresh parsley, chopped
½ cup fresh mint, chopped
½ lemon, zested and juiced

Instructions

1. Preheat oven to 375F.

2. Make rub for lamb by combining za’atar, minced garlic, garlic powder, onion powder, EVOO, kosher salt and black pepper, stir to combine. Rub all over the racks of lamb and let sit out.

3. Make the Pistachio Mint Gremolata by combining the pistachios, fresh parsley, fresh mint, cloves of garlic, lemon zest and juice, the remaining EVOO, kosher salt and black pepper. Pulse in a mini-prep or food processor until combined to a sauce like consistency. Set aside.

4. Heat a large skillet or cast iron over medium high heat. Add EVOO and sear, about 4 minutes until a deep, dark brown crust forms. Flip to sear the other side and ends, an additional 4 minutes. Place skillet in the oven and continue cooking on top rack until desired doneness. For medium rare- medium, this will be when a meat thermometer measures 135-140F which will take about 12-15 minutes. Remove from the skillet to a cutting board, tent loosely. Temp will continue to rise about 5 more degrees while it rests. Carve and serve, spooning the Pistachio Mint Gremolata over the top.

Notes

Serving suggestion: Serve with Harissa & Brown Sugar Roasted Carrots and Dill Couscous.

Aly Romero