lola rugula red lentil chili with black beans

Rack of Lamb with Herbs and Garlic

We love lamb! I’ve shared quite a few of my favorite lamb recipes with you, including my grilled butterflied leg of lamb and my most-pinned recipe on Pinterest, my lemon oregano lamb shoulder chops recipe. Lamb has such a beautiful flavor and it’s easily showcased when simply paired with fresh herbs and garlic. My rack of lamb recipe is no exception; this is literally packed with garlic and fresh herbs, which gives it a flavorful crust.

Rack of lamb isn’t hard to prepare and this cooking method works well even if you want to change up the crust to something different.

lola rugula rack of lamb with garlic and herbs

Rack of Lamb with Herbs and Garlic Recipe

  • 1 1 3/4  – 2 lb. rack of lamb
  • 8 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 1/4 cup fresh rosemary, chopped
  • 1 cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  1. With a sharp knife, score through the fat of the lamb in a crosshatch pattern, cutting all the way through the fat but not into the meat
  2. In a small bowl, mash and mix the garlic, herbs, salt, and olive oil together
  3. Rub the mixture onto the lamb, pressing it into the sliced fat, until evenly coated
  4. Refrigerate for a few hours or overnight
  5. Remove lamb from refrigerator 1 hour before cooking
  6. Place lamb on a large sheet pan or shallow roasting pan
  7. Preheat broiler
  8. Place a few inches under the broiler until crust and fat start to brown, rotating if necessary to help with even browning, typically around 6-7 minutes.
  9. Remove and preheat oven to 325º
  10. Insert a probe thermometer into the thickest part of the loin, being sure to not let the probe touch a bone
  11. Roast until lamb reaches 124º and remove from oven
  12. Cover lightly with a piece of aluminum foil and let rest 15 minutes before slicing

This produces a medium-rare lamb that leans towards medium. If you want it more towards rare, remove the lamb at 120º.

lola rugula rack of lamb with herbs and garlic

These lamb chops are tender, flavorful and perfect for a romantic dinner for two or a dinner party.

As I mentioned before, this method works well even if you want to change up the crust with different herbs, dijon mustard, shallots, etc. A sprinkle of fresh acid, such as lemon juice or your favorite vinegar right before roasting is also delicious.

Love lamb? I compiled some of my other lamb recipes recently, so be sure to check them out on my Easy Lamb Recipes post.

If you’ve ever wanted to know how to cook a rack of lamb, now you see just how easy it can be. Enjoy!

lola rugula red lentil chili with black beans

grilled butterflied leg of lamb

I hope everyone had a nice Labor Day weekend. I, unfortunately, was not feeling my best at all over the long holiday weekend, as I’ve come down with some sort of summer flu bug which seems to be getting worse instead of better as the days pass. I was able to get some things done and still relax and attempt to recuperate a bit but I’ll admit it’s been slow-going. I had this wonderful butterflied leg of lamb planned for the grill this holiday and still pulled it off beautifully somehow, even with as rotten as I’ve been feeling.

We are lamb lovers in my house and easy lamb recipes are one of my specialties. If you follow my blog, you know I’m not big on complicated dishes that require hours of preparation, 50 million pans and a bunch of obscure ingredients. Oh, I have my moments where things get a little more involved but honestly, mostly we just want to eat great food that doesn’t take a degree to prepare, right?

My Lamb and Oregano Shoulder Chops recipe is one of my most popular recipes on Pinterest and that’s because it’s easy and delicious. Oh, and lamb shoulder chops are cheap compared to other cuts of lamb, so….bonus.

I’ve also shared my Grilled Lamb Loin Chops with Oregano, Mint and Lemon recipe, which is always an easy lamb recipe for the grill. Loin chops are on the more expensive side but they’re great if you’re looking for a recipe for a  special occasion or maybe a romantic dinner.

The beauty of butterflied leg of lamb is that it’s a big cut of meat that’s been removed from the bone and splayed out into a cut that’s easy and fast to grill. I was lucky enough this time to find a roast that weighed in at only 2.5 lbs. but this cut typically comes in around 3-5 lbs. When all’s said and done though, you will never go wrong with smothering any cut of lamb with garlic, herbs, oil and a bit of lemon juice or vinegar. If you’re looking for ways to reduce the “gaminess” in lamb, lemon and/or vinegar is your friend. 

Anyway, enough with me blathering on…let’s get to the butterflied leg of lamb on the grill, shall we?

lola rugula grilled butterflied leg of lamb

grilled butterflied leg of lamb with garlic and herbs recipe

  • 10 cloves garlic, finely chopped
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2.5 lb butterflied leg of lamb, patted dry and excess fat removed. I always keep a thin layer of fat on the roast, to prevent it from drying out while cooking.

In a bowl, mix everything except the lamb together and mash together well. Coat the lamb well on both sides with the marinade and place lamb in a  large dish. Spoon any remaining marinade over the lamb, cover well, and refrigerate for at least 6 hours or overnight.

Remove lamb roast from refrigerator about 30 minutes before grilling.

Preheat grill to 425° for at least 15 minutes.

Place lamb roast on the grill, fat side down. Cover grill and cook for about 15 minutes. Flip lamb and cook for another 10 minutes, or until internal temperature reaches 130° for medium to medium rare. Remove from grill, cover loosely with aluminum foil and let rest for 15 minutes before slicing and serving.

I have to confess this one got away from me due to my not feeling well and a slower than normal reaction time, so it was at 135° before I caught it and removed it from the grill. It was just a bit more done than we typically like, but the garlicky-herb goodness made up for it.

lola rugula butterflied leg of lamb grilled

Because of the way this cut is typically done, there will be thinner pieces that cook more quickly and thicker pieces that cook more slowly. I like to temp in the thickest part of the cut and adjust my time accordingly.  You can see examples of how the doneness can vary depending on the thicknesses in the photo above.

The garlic, fresh herbs and lemon are all natural accompianments to lamb, so you can’t go wrong with any of them. Add in the beauftiful smokey char you get from cooking on the grill and I promise that your friends and family will love this.

And, if you’re wondering what to make with any leftover lamb you might have, my Easy Lamb Stew recipe is your answer.

lola rugula grilled butterflied leg of lamb with garlic and herbs

Are you a fan of lamb? What’s your favorite cut and way to prepare it?

I’d love to hear what was on your Labor Day Weekend menu!

lola rugula red lentil chili with black beans

the ultimate basic marinade

This is a marinade that has served me well time and time again. It’s great on beef, pork, salmon, tuna, and even lamb chops. It’s a great starter marinade recipe, which you can customize to your tastes or recipe if desired.


  • 1/2 cup oil – I typically use olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced garlic
  • 2 thinly sliced scallions
  • 1/4 teaspoon each kosher salt and pepper

Combine all ingredients in a bowl and whisk well. Marinating time depends on your cut of protein – salmon and tuna only need an hour at most, whereas lamb, pork and beef can be marinated for just a couple or hours or overnight. The longer the marinade, the stronger the flavor.

The beauty of this marinade is that you can make a ton of customizations to it. Want to go more Asian? Add 2 teaspoons of soy sauce, a tablespoon of minced ginger and a teaspoon of sesame oil. If you have sesame seeds, add a teaspoon of those, too. A teaspoon of miso paste works great in this, too (although you’ll want to omit the salt if you add miso)

Don’t have soy sauce? Substitute Worcestershire sauce.

Don’t have balsamic vinegar? Try red wine. rice or white balsamic vinegar, for a lighter flavor.

Want to kick the heat up a bit? Add a bit of sriracha, crushed red pepper flakes or hot chile paste to taste.

Got some fresh limes, lemons or oranges? Add a tablespoon of fresh citrus juice to really brighten this up.

Want fresh herbs? Add parsley, cilantro, rosemary….use your imagination.

I’ve used the basis of this marinade in a lot of recipes. It’s particularly good on flank and skirt steak, salmon, chicken breasts and thighs, and lamb chops. It even works great on veggies, especially on the grill.

If you’re looking for an easy marinade recipe that you can customize and call your own, this is it. Give it a try and let me know what you think.

Remember what I always say: never, ever be afraid to play with your food.

Happy Sunday, everyone! Enjoy.

lola rugula red lentil chili with black beans

lamb burgers with pesto and goat cheese

This is one of my favorite weeknight dinners;  my mini processor makes the pesto quick to put together and the burgers can be done outside on the grill or inside in a pan. If you can find brioche buns, they’re perfect for these. All I could find this time were these big ones but, even though I ended up with more bun than burger, they were still wonderful.


lamb burgers with pesto and goat cheese

  • 1 lb. ground lamb
  • 1 cup packed basil
  • 1 clove garlic
  • 6 walnut halves
  • 2 tablespoons grated Parmesan
  • extra virgin olive oil, about 2 tablespoons
  • crumbled goat cheese (feta cheese is also delicious!)

Form 3 to 4 burgers with the ground lamb. Salt and pepper both sides, Heat a pan on medium-high heat for a minute or two and then add burgers.  Cook for about 10 minutes, turning burgers once after 5.

While the burgers are cooking, make the pesto. In processor, add basil, garlic, walnuts, parmesan and 1 tablespoon olive oil. Process until well blended. Add half of the 2nd tablespoon of olive oil in, until the pesto is moist but not runny – you may not need the entire 2nd tablespoon or you may need all of it and even a little extra.

Assemble burgers: smear the inside of bottom bun with some pesto, top with burger, top with more pesto and some crumbled goat cheese. Add top bun and repeat with remaining burgers.

These ae seriously delicious and oh, so easy. Enjoy!

lola rugula red lentil chili with black beans

easy lamb recipes

Quite often I am awed and inspired by what my followers deem my most popular recipes because, quite often, they are not the recipes (nor the accompanying photos) that I aspire to be popular. A few people take the time to comment here on my site but many more share my recipes over and over again, particularly on Pinterest. If you’ve ever searched Pinterest for lamb recipes, chances are good you’ve seen one of mine. The fact that people search for how to cook lamb does not surprise me – a lot of people aren’t really comfortable preparing it.

My first attempt at cooking lamb many (many) moons ago went horribly wrong. It was an attempt to cook some sort of thin lamb chops – probably blade or shoulder chops – which seemed simple enough until I cooked them to an angel hair’s breath of dryness and toughness. They were flavorless and disappointing, to say the least. I swore I’d never make lamb again.

Flash forward just a year or two after that to me enjoying an Easter celebration in Connecticut, where I lived at the time. A good friend there, as luck would have it, is Greek. Her mother had a huge lamb roast cooking in the oven that day and the smell was enough to make me drop to my knees and send up a prayer. Rubbed with garlic, oil and spices and slow roasted to medium rare, I realized that I had no idea the real beauty of lamb or its possibilities.

So, how do you cook lamb shoulder or blade chops? These cuts are less expensive than a loin cut, so ideally you should involve a marinade and then a quick cook at a moderate to high temperature. The marinade helps break down the toughness of cut but the final cook should be fast and simple. You can also braise these (brown and then simmer slowly in liquid) but watch them closely so as not to overcook. Larger cuts of lamb shoulder can be braised for longer.

Here’s the photo of my most popular lamb recipe on Pinterest:

lemon oregano lamb shoulder chops recipe lola rugula

Not an incredibly staged photo, is it? But it’s still quite popular and I believe that’s because of its simplicity and, yes, it’s lack of photographic staging. We all like recipes that are somewhat simple and approachable and this easy lamb recipe is both. Lamb shoulder chops also make this recipe affordable, which we can all appreciate. What’s better than lamb with garlic, lemon, and oregano? Not much, I tell you.

Mint is also a traditional herb for lamb and once you’ve tasted the pairing you’ll understand why. My second most popular lamb recipe is lamb loin chops on the grill, made with mint, oregano and lemon:

lola rugula grilled lamb loin chops with garlic, oregano and mint recipeLoin chops are a more pricey cut of lamb but they don’t require marinating and they’re like any good loin chop – lean and tender.

One day I’ll feature my leg of lamb recipe but I can tell you this: it involves lots of herbs, olive oil and garlic, just like that long ago Easter lamb. I have, however, shared what I love to do with my leftover leg of lamb and that’s to make lamb stew.

easy lamb stew recipe

For me, there’s nothing more satisfying than a big bowl of this, along with a good book and a glass of red wine. A little crusty bread doesn’t hurt either.

I hope that if you’ve had a failed attempt at cooking lamb like I have, you’ll be willing to try these and give it another go. I promise you that lamb can be easy and flavorful with just a little bit of effort.

Happy spring everyone!

lola rugula red lentil chili with black beans

grilled lamb loin chops with oregano, mint and lemon

Northern Illinois is under an official Heat Advisory due to the 5 day stretch of 90+ degree days we’re in the middle of, all with heat indexes of over 100. I love the summertime. Really, I do. I know. I have serious issues.

Heywood Banks has a great little ditty about summer that you can listen to here, if you’re up for a little bit of humor.

Needless to say, when the thermometer is rising to a triple-digit heat index and then barely dropping to 75 in the coolest hours of the morning, heating up the stove or oven is not on your list of things to do.

lola rugula grilled lamb loin chops with garlic, oregano and mint recipe

Grilled Loin Lamb Chops with Fresh Oregano, Mint, Garlic and Lemon

  • 6 loin lamb chops, 1 1/2 – 2 inches thick
  • 3 medium cloves of garlic, minced
  • 3 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 large lemons, juiced, about 1/4 cup

Place everything but lamb chops and lemon juice into a large bowl & whisk together. Add lamb chops (but not lemon juice), cover, refrigerate and marinate at least 12 hours, turning once in the interim.

One hour before grilling, remove from refrigerator and add lemon juice to chops and marinade, tossing well to coat.

Preheat grill to medium-high, about 400°

Pat lamb chops on paper towels to remove excess marinade (thereby reducing the smoke factor) and grill for 5-6 minutes per side for medium rare.

Remove from heat and let rest 10 minutes before serving.

I made these a few nights ago and served them with steamed sugar snap peas. The fresh herbs and lemon juice mixed with garlic give them a wonderful flavor on the grill!

I love summer.