Greek-Style Crown Roast Rack of Lamb

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Serves 6-8:
2 racks of lamb, 7 to 8 ribs each, frenched
Salt and pepper, to taste
1-2 tablespoons dried oregano

For the lamb marinade:
1/2 cup olive oil
¼ cup red wine vinegar
8 cloves of garlic, grated
1 tablespoon dried oregano
2 teaspoons salt
Black pepper, to taste
½ teaspoon ground cumin
1 teaspoon finely chopped rosemary

For the sauce:
Pan Drippings​
¼ cup balsamic vinegar
1 tablespoon Greek honey
½ cup olive oil
Pinch of salt
1 teaspoon finely chopped fresh rosemary

Serve the lamb with any of these:
Mediterranean Rice Pilaf
Spanakorizo: Spinach & Rice Pilaf
Lemony Roasted Potatoes
Lemony Mashed Potatoes

Note: Purchase the racks of lamb already frenched or let your butcher take care of that. You can follow the instructions on how to French the lamb rack yourself here.


Preheat the oven to 425 °F, 220 °C.

Marinate the lamb:
Combine the marinade ingredients in a bowl and whisk together until combined.
Place the lamb racks in. a baking dish or sheet pan. Pour the marinade over the lamb and rub it all over to coat the lamb.
Cover with plastic wrap and refrigerate up to 2 days.
Allow the meat to come to room temperature before roasting.
Season with salt and pepper on both sides and with oregano.
Use kitchen twine to tie 2 of the ribs together to attach both racks.
Bend the racks into a crown shape and use the twine to tie the bottom part of the rack. Wrap the twine around the bottom 3-4 times tightening as you go taking care to keep the crown-shape.
Tie the other 2 ribs together and place the crown into a Bundt pan. This will help it keep its shape while roasting.
Pour the remaining marinade into the Bundt pan.
Cover the exposed bones with foil.
Roast for 35 minutes or until the desired doneness is reached:
For rare: 125-130°F
For medium-rare: 130 – 135°F
For medium: 135-140°F
For well-done: 145°F or higher.
As soon as it comes out of the oven, tent it with foil and allow to rest at room temperature for 15-20 minutes. This will keep it juicy and the temperature will also rise slightly.

Make the sauce:
Combine all of the ingredients except for the pan juices. Whisk together until combined. Add the pan juices after the meat rests. Pour into a serving bowl and serve alongside the lamb.

Serve the lamb:
If serving the lamb with Mediterranean Rice Pilaf, create a bed of rice on a serving dish and place the crown on top. Fill the lamb cavity with the rice pilaf (make sure it’s still hot to help keep the lamb warm).
Carefully remove all the string.
Carve the roast by slicing between the rib bones. Enjoy!

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Aditiyan Selvaratnam says:

I love your recipes

sura duneshmand says:

👍 👍 👍

The Dude says:

I keep coming back to this recipe! SOOOOOOOOO good! Making it again tonight.

Tee Sparkie says:

Thank you for sharing this. Made this tonight and it was delicious !!


That's what I'll make for Christmas eve dinner!

Patti W says:

I absolutely hate turkey, so am always on the lookout for a new main meat dish for the holidays. I am definitely making this for Christmas this year! Cannot wait.

Rose Heart says:

As a child I used to be mesmerized by this dish an Arab family next door used to make

Master Scott3 says:

My friend wanted me to cook up some French cut lamb for dinner one night. So I looked for a delicious Greek style recipe because Greeks do it best and found this video! It tasted even better than I thought it would!!! Thank you!

Mark Narouz says:

Thanks very much you are the best chef

Cookie Lady Carriej. says:

WOW 👏 Thanks for sharing the bum pan who knew totally awesome.

Sehraj Singh Virk says:

If i have to get it cut from the butcher do i need the front ribs or the back??(if it s goat)

bleachsmoker says:

Where's the lamb SAUCE!

Daphne Rodriguez says:


Mila Дворкина says:

I love your channel. Thank you

dimitriusa says:

Χριστός Ανέστη – Thanks for sharing this recipe for the rack of lamb. I”m watching your video as I follow the instructions for the marinade and roasting the rack in the oven. Other years we have a full house with family and friends and cook a leg of lamb, but things as they are this year we settled for just a rack of lamb for the two of us. Hope you have an enjoyable Easter….

Rewa Mariger says:

Tried this tonight – family absolutely loved the sauce- brilliant! Definitely will make again. Thank you for posting the recipe.

Sheabutta Baby circa 1990’s says:

I made this dish for thanksgiving and my aunt (who insisted that I do lamb) loved it and it’s presentation. Thank you 🙏🏾

Kathy G. says:

A beautiful meal. What is the temperature for well done. My family does not like seeing pink. LOL 😉

Mrwaheed Waheed says:

🇵🇰 nice 👍

Jane Powers says:


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