When it comes to a traditional Easter meal, a rack of lamb is as classic as it gets. At the Organic Butcher, we like to take this holiday dish up a notch! Our Easter lamb racks are grass-fed, humanely raised, pleasantly tender and have a distinctly clean, not too gamey flavor.

We offer “Frenched” rack of lamb, which comes from traditional French butchery: We prepare the rack for you by trimming some of the fat and cleaning the ends of the rack bones to reveal each thin rib bone. The rack is easy to roast as one whole piece and because the chine bone is removed, it’s easy to cut into chops after roasting.  When cut between the bones, you get eight chops out of an entire rack of lamb. Adding fresh herbs and garlic makes it a dish you will look forward to eating year after year, and perhaps more often than just on Easter Sunday. 



Handful of rosemary, stems removed

Handful of thyme, stems removed

4 garlic cloves, unpeeled and crushed

1 to 2 shallots, peeled

3 tbsp extra virgin olive oil

2 pinches of coarse kosher sea salt

¼ tsp pepper

Cooking Instructions

Preheat the oven to 400°F. Remove the meat from the refrigerator and allow it to come to room temperature for 15 to 20 minutes.

Place the crushed garlic cloves into the dish. Leaving them unpeeled but crushed allows the garlic flavor to seep out during cooking. Place the rack, bones facing down, fatty meat side facing up, into an oven-safe dish.

Mince and mix the herbs and shallots either by hand in a small bowl or in a food processor. 

Mix in the olive oil, salt, and pepper. Slather the mixture on the top side of the rack, and place in the oven.

Allow to roast for 15 to 20 minutes, then reduce the heat to 375°F for an additional 15 to 20 minutes or until a meat thermometer inserted into the center of the rack reads 125°F to 130°F for medium rare.

Allow to rest for 5 minutes before slicing. 

Serve with herbed, roasted potatoes and spring asparagus.


In addition to or instead of rosemary and thyme, you can use other fresh herbs such as fresh parsley, marjoram, or tarragon. You can also add 2 to 3 tablespoons of your favorite mustard to the herb and oil mixture, which adds a slightly sharp and  tangy flavor to balance the richness of the lamb.

Wine Pairing Tips

Pair with your favorite red or with our in-house wine selections:

Virginia: Early Mountain Foothills 2020 – A lovely blend of Cabernet Franc, Merlot Cabernet Sauvignon, Petit Verdot Petit Manseng  California: Enfield XB 05 Old Vine Mourvèdre 2020 – A smooth Mourvèdre with notes of red and black currant, with a savory finish. France: Châteauneuf du Pape 2018 – Grenache Noir, Syrah and Mourvèdre



Contributing Editor: Tania Teschke, author of The Bordeaux Kitchen

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