Milanese Gremolata Rack of Lamb

Rack of lamb is one of those dishes that looks impressive and tastes even better than it looks — and this version makes it accessible enough for a weeknight cook who's ready to step up, not just Easter Sunday. The marinade is built on our Milanese Gremolata Olive Oil, whose classic combination of lemon, garlic, and parsley is basically a built-in sauce for lamb, deepened here with Sicilian Lemon White Balsamic and Dijon. An overnight rest in the fridge does most of the work. The oven does the rest.

Milanese Gremolata Rack of Lamb
Serves 4

Ingredients:

• 1 rack of lamb

• ½ cup Milanese Gremolata Olive Oil, divided

• ¼ cup Sicilian Lemon White Balsamic

• 2 tbsp Dijon mustard

• 1 tbsp tomato paste

• Sea salt and black pepper to taste

Instructions:

1. Arrange the rack of lamb fat-side up in a roasting pan or large baking dish. Pierce the meat several times with a fork to allow the marinade to penetrate.

2. In a small bowl, whisk together ¼ cup of the Milanese Gremolata Olive Oil with the balsamic, Dijon, and tomato paste until emulsified. Brush generously over all sides of the lamb. Cover tightly and refrigerate for 8–24 hours.

3. When ready to cook, preheat oven to 425°F. Line a rimmed baking sheet or roasting pan with foil.

4. Arrange the lamb on the prepared pan and drizzle with any remaining marinade. Season with salt and pepper. Roast uncovered for 15 minutes.

5. Brush lamb with the remaining ¼ cup Milanese Gremolata Olive Oil and roast another 15–20 minutes, until the internal temperature reaches at least 135°F for medium-rare.

6. Rest for 5–10 minutes before slicing between the bones to serve.

Serving Ideas: Pair with our Couscous Tabbouleh Salad for a complete Mediterranean-inspired dinner, or serve alongside the Lemon Mint Greek Salad and warm pita. Also excellent with roasted potato wedges or winter squash in the colder months.