Watch my YouTube video recipe for step-by-step instructions, in the post above! Prepare the garlic and herb spread for the lamb first. Place the garlic, rosemary, thyme, mustard, olive oil, salt and pepper into a food processor and pulse everything together for about 1 minute. If the paste is too thick, add more olive oil. Don’t have a food processor? Finely mince the rosemary, thyme and garlic, the combine with the rest of the spread ingredients.

Remove the racks of lamb from their packaging and pat the meat dry with paper towels. Use a sharp fileting knife to trim off any excess fat. Place the lamb onto a baking sheet lined with parchment paper. Using a spatula or your hands, apply the prepared garlic spread all over the lamb, especially on the top side. Allow the lamb to rest for at least 1 hour at room temperature. If preparing ahead of time, keep the lamb stored in the fridge, then remove 1 hour prior to roasting.

Start preheating the oven to 450F about 30 minutes before roasting. Roast the lamb with the fatty side up first for 10 minutes, then turn and roast on the other side for 10 minutes. Turn one last time and continue roasting until the internal temperature reaches 125F (medium/rare), 140 (medium), or 150F (well). The timing will depend on the thickness of the rack, anywhere between 5 to 20 minutes. Remove the lamb from the oven and allow the meat to rest for at least 5 to 10 minutes prior to cutting and serving.

If the garlic and herb spread stick to the parchment paper when you turn the lamb over the second time, use a spatula to spread it back onto the lamb.

While waiting for the lamb to marinate, prepare the potatoes, salad and tzatziki sauce. For the tzatziki sauce, first peel a large English cucumber, then grate it into a large bowl lined with a cheesecloth. Season the cucumber lightly with salt, wait for 5 minutes, then wring out as much cucumber juice as possible. Place the grated cucumber into a food processor along with the yogurt, olive oil, mint, dill, garlic, salt and pepper. Pulse for about 1 minute, until the sauce is smooth and creamy. Keep the sauce refrigerated.

For the tomato cucumber salad, chop the cucumbers and tomatoes into small, ½-inch cubes and place into a large mixing bowl. Dice the shallots and roughly chop the fresh herbs, then add to the salad. Wait to season the salad until you’re ready to serve. Season the salad with juice from 1 lemon, a few tablespoons of olive oil, and salt and pepper to taste.

Prepare 1 recipe of my ‘Oven-Roasted Potatoes’ and keep them warm on the stove top until ready to serve. This roasted rack of lamb can also be served with warm, rustic baguette or even focaccia bread on the side, instead of the potatoes.

To serve this dinner, spoon a bit of the roasted potatoes onto a plate, add some of the cucumber tomato salad, and two lamb chops per serving. Add a few tablespoons of the tzatziki sauce on the side and enjoy!