Za'atar Encrusted Rack of Lamb

1 hourServes 2
Encrusted Lamb


  • 1 ½ lbs rack of lamb, frenched
  • 3 tbsp za'atar spice blend
  • 2 tbsp extra virgin olive oil
  • salt & pepper
  • Pistachio Mint Gremolata (Recipe Below)

Pistachio Mint Gremolata

  • ½ c pistachios, roasted and lightly salted
  • 2 cloves garlic
  • ½ c fresh mint
  • ¼ c fresh parsley
  • ¼ c extra virgin olive oil
  • ¼ c fresh lemon juice
  • zest from ½ an orange (optional)
  • salt & pepper


Preheat the oven to 450*, positioning the top rack in the upper third.

Season rack of lamb generously with salt and pepper.

In a small bowl, whisk together the za'atar spice blend and olive oil to make a runny paste. Generously rub the rack of lamb in this mixture and place the meat on a parchment lined baking sheet with the fat side facing up. Let the lamb marinate for 30 minutes at room temperature.

Bake for 20 minutes or until the internal temperature is around 130* for medium rare. Remove from the oven and loosely tent with foil. Let the meat rest for 15 minutes before slicing down between the rib bones with a sharp knife. Serve with Pistachio Mint Gremolata.

Pistachio Mint Gremolata Instructions:

Combine pistachios, garlic, mint, parsley, olive oil, lemon juice, and orange zest & juice in a food processor. Pulse until the ingredients are coarsely chopped. Taste and adjust seasoning with salt, pepper and lemon juice.

To serve, generously pour gremolata on top of individual lamb "lollipops" and finish with a little extra orange zest and sprigs of mint for beauty.

Store in an air tight container up to 1 week.

Anna’s Tip: Try this with chicken, shrimp and white fish.

Recipe developed by Chef Anna Rossi

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