Allyson Gofton - Greek Scented Roast Lamb Racks

Publish Date
Thursday, 21 September 2017, 11:29AM
By Allyson Gofton


  • 2 tblsp well packed oregano leaves
  • grated rind 1 lemon
  • 2 tblsp lemon juice
  • ¼ cup olive oil
  • 2 tsp minced garlic
  • ½ tsp ground cinnamon
  • 2 lamb racks (8 chops each), trimmed

Orzo Salad

  • 1 cup orzo pasta
  • 2 tomatoes, diced
  • 1 yellow pepper, deseeded and diced
  • ½ cup baby black olives
  • grated rind 1 lemon
  • ¼ cup well-packed oregano leaves

Wine Dressing

  • ¼ cup honey
  • ½ cup dry white wine
  • reserved juices from cooked lamb


  1. Combine the oregano leaves, lemon rind and juice, olive oil, garlic and cinnamon and rub over the lamb racks.
  2. Orzo salad
  3. Cook the pasta according to the directions on the packet and drain well. Allow the orzo to cool slightly. Combine pasta, tomato, pepper, olives, juice and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
  4. Heat a barbecue or grill to medium-high and cook the lamb racks for 5-6 minutes each side for medium rare, or as desired. Allow to rest for 5 minutes.
  5. Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates. Spoon over dressing and serve.
  6. Dressing
  7. Combine ingredients in a bowl or shaker and mix well.

Cooks Tips

The orzo salad can be made 2-3 hours ahead and served cold with the lamb.

Find more delicious recipes by Allyson here.

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