A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter Dinner. If this is your first time handling lamb, it might seem intimidating, but trust us—it’s really simple to master. Follow our top tips, and you’ll have a tender, flavorful rack of lamb (complete with a garlic-herb marinade) ready to steal the show at your Easter celebration. Here’s everything you need to know: 

How to cook a rack of lamb:

— Make a garlic-herb paste. It adds a huge amount of flavor without a ton of work (or time). Pulse olive oil, garlic, and fresh herbs in a food processor (or blender), then let the meat marinate in it for an hour or so. You can also place the lamb in the refrigerator and let marinate overnight. Just set the lamb out at room temperature for an hour before cooking. Room temperature meat cooks more evenly than cold meat.

— Let it rest. Like with all other meats, you'll want to let it rest before carving to ensure that all the juices stay locked in. The internal temperature will continue to rise as it rests.

— Finish it with lemon juice. Lamb is a tad gamier meat than beef or pork, and the flavors here are all super earthy and warm. A squeeze of lemon juice works wonders to brighten everything up. 

How long does it take to roast a rack of lamb? 

After marinating, just throw it in a 450° oven until cooked to your liking (20 minutes for medium-rare). To check your meat's temperature, insert a meat thermometer into the thickest part of the meat, without touching the bone. A medium-rare rack of lamb will read somewhere between 125° and 130°.

Rack of lamb serving ideas:

What sides pair well with lamb? Really, the sky's the limit. Roasted Veggies are always a good choice, especially roasted asparagus. Risotto—say, mushroom risotto—tastes particularly good alongside lamb, though grain salads, like faaro salad, are a great alternative. A simple spinach salad + Greek lemon potatoes would also be perfect.