Roasted Rack of Lamb with Basil Goat Cheese Sauce

The Italian Easter favorite: a roasted rack of lamb. This recipe is adapted from Tieghan at Half Baked Harvest. It's so easy–too easy, really–and the results are divine. 




  • 2 (2-3 pound) frenched rack of lamb
  • kosher salt and pepper
  • 1/4 cup of Della Pace extra virgin olive oil
  • 4 cloves garlic, minced or grated
  • 1/4 cup fresh oregano
  • 1 tablespoon cumin seeds 
  • zest of 1 lemon
  • 1 teaspoon crushed red pepper flakes
  • 1 pound carrots, halved if large


  • 6 ounces creamy goat cheesy, at room temperature
  • 1/4 cup crème fraîche or plain greek yogurt, at room temperature
  • 2 tablespoons honey
  • 1/4 cup fresh basil or mint
  • zest of 1 lemon
  • kosher salt and pepper


1. On a large, rimmed baking sheet, season the racks generously with salt and pepper. 



2. In a food processor, combine the olive oil, garlic, oregano, cumin seeds, lemon zest, and crushed red pepper flakes. Pulse until combined. Rub the mixture evenly over both racks. Arrange the carrots around the lamb. Let stand at room temperature for 30 minutes to 1 hour or cover and place in the fridge overnight. 

3. Preheat the oven to 425 degrees F. 

4. Roast the lamb for for 15 minutes, then flip and roast another 10 minutes for medium-rare. Remove and let stand 10 minutes before slicing

5. Meanwhile, make the sauce. In blender, combine the goat cheese, crème fraîche, honey, and basil until smooth. Stir in the lemons zest and season to taste with salt and pepper. 

6. Slice the lamb in between the bones and serve with the goat cheese sauce

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