This dish is sure to impress your guests with its tender, flavorful meat infused with the rich taste of olive oil and aromatic herbs. Happy cooking!

Makes: 4-6 Servings   |    Preparation Time: 30 minutes


  • 2 racks of lamb, trimmed and frenched (about 1 1/2 to 2 pounds each)
  • 1/4 cup La Panza extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste


1. Marinate the lamb: In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, chopped parsley, lemon zest, and lemon juice to make the marinade. Season with salt and black pepper to taste.

2. Prepare the lamb: Place the racks of lamb in a shallow dish or resealable plastic bag. Pour the marinade over the lamb, making sure it is evenly coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

3. Preheat the oven: Remove the marinated lamb from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C).

4. Sear the lamb: Heat a large oven-safe skillet or grill pan over medium-high heat. Remove the racks of lamb from the marinade, allowing any excess marinade to drip off. Sear the lamb racks on all sides until nicely browned, about 2-3 minutes per side.

5. Roast the lamb: Transfer the seared lamb racks to a baking sheet or roasting pan. Roast in the preheated oven for 15-20 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C) on a meat thermometer inserted into the thickest part of the meat.

6. Rest and slice: Remove the lamb from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring tender and juicy meat. Slice the racks of lamb between the bones into individual chops.

7. Serve: Arrange the sliced lamb chops on a serving platter. Garnish with additional chopped herbs, if desired. Serve immediately and enjoy the succulent and flavorful Olive Oil and Herb Marinated Rack of Lamb as the centerpiece of your Easter feast!