Herb-Crusted Rack of Lamb with Lemon-Oregano Hasselback Potatoes, Red Wine Jus, and Crumbled Feta

By Culiora

Tender, herb-seared racks of lamb paired with crispy Hasselback potatoes infused with lemon zest, garlic, and dried oregano. A glossy red wine reduction and a salty, fresh crumbled feta and herb topping bring rich balance to every bite.

• Servings: 4
• Prep time: 25 min
• Cook time: 50 min
• Total time: 75 min

Ingredients

• 800 g medium starchy or waxy potatoes (about 8 pcs), scrubbed clean
• 40 g unsalted butter, melted
• 2 tbsp olive oil
• 2 clove garlic cloves, finely grated
• 1 pcs lemon, finely zested
• 1 tsp dried oregano
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 800 g rack of lamb (about 8 ribs per rack, trimmed and frenched)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 pcs fresh rosemary sprigs
• 2 clove garlic cloves, lightly crushed
• 1 pcs shallot, finely diced
• 200 ml dry red wine
• 250 ml rich lamb or beef stock
• 1 pcs fresh thyme sprig
• 20 g cold unsalted butter, cubed
• 100 g feta cheese, crumbled
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat the oven to 215°C (conventional). Place two wooden chopsticks or wooden spoons on either side of each potato on a cutting board, then make thin transverse slices across the potato about 3 mm apart, cutting down until the knife hits the chopsticks so the base remains intact.
2. In a small bowl, mix melted butter, 2 tbsp olive oil, grated garlic, lemon zest, dried oregano, sea salt, and black pepper. Place the potatoes cut-side up in a baking dish and brush generously with half of the butter mixture, ensuring it runs into the slits. Roast for 25 minutes.
3. Remove the potatoes from the oven, brush with the remaining butter mixture (the cuts will have opened up slightly), and return to the oven to bake for another 20–25 minutes until tender in the center with deeply golden, crispy edges.
4. While the potatoes roast, pat the lamb racks thoroughly dry with paper towels. Season evenly on all sides with 1 tsp salt and 1/2 tsp black pepper.
5. Heat 1 tbsp olive oil in a heavy ovenproof skillet over medium-high heat. Sear the lamb fat-cap down first until well-browned and rendered, about 3–4 minutes. Flip and brown the other sides for 1–2 minutes each. Add crushed garlic cloves and rosemary sprigs to the skillet. Transfer the skillet directly to the oven alongside the potatoes and roast at 215°C for 10–14 minutes, or until the core temperature reaches 54°C for medium-rare (or 58°C for medium). Transfer the lamb to a warm plate and rest uncovered for 8–10 minutes.
6. Set the same skillet (or a small saucepan) over medium heat, discarding excess lamb fat but keeping 1 tsp of browned drippings. Add the finely diced shallot and cook until translucent, 1–2 minutes. Pour in the red wine and add the thyme sprig; simmer vigorously, scraping up any browned bits, until the wine is reduced by two-thirds (about 4–5 minutes).
7. Pour in the stock and simmer until reduced to a glossy, lightly syrupy consistency, about 5–6 minutes. Remove from the heat, discard the thyme sprig, and whisk in the 20 g cold cubed butter one piece at a time until emulsified and glossy. Season to taste with salt and pepper.
8. In a small bowl, gently toss together the crumbled feta, chopped parsley, chopped mint, and 1 tbsp extra-virgin olive oil.
9. Slice the rested lamb racks into individual cutlets or double chops. Serve alongside the crispy Hasselback potatoes, spoon the warm red wine sauce over the meat, and scatter the feta and fresh herb mixture over the plate.