Rack of Lamb with Spinach Pie and Oregano Fries

Date Added: May 23, 2010 Fusion Entrees
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Prep Time

25 mins

Cook Time

15 mins

Ready In

40 mins



*to adjust serving size click on "serving box".


This Recipe has Three Components: Lemon and Red Wine vinegar Marinated Rack of Lamb, accompanied by an Individual Spinach Pie and fresh made Oregano Thick Cut Fries. This is a great dish that lamb lovers will go crazy over.


  • 1  Each Rack of Lamb
  • 1
  • 2  Each Rosemary Sprigs
  • 2
  • 2  Each Oregano Sprigs
  • 3
  • 1  Each Lemon
  • 4
  • 1 1/2  Cup(s) Olive Oil
  • 5
  • 1/2  Cup(s) Red Wine Vinegar
  • 6
  •  As Needed Salt & Pepper
  • 7
  •  As Needed Oregano, dried
  • 8


    1. Puree the whole lemon, fresh herbs and olive oil in a food processor until liquified
    2. Pour the marinade over the rack of lamb
    3. Pour vinegar over lamb and let marinate over night
    4. Once marinated, mark the lamb by placing it on the grill, repeat on all sides
    5. Let cool in refrigerator until it sets
    6. Season the lamb with salt and pepper, grill on both sides for 2 to 3 minutes
    7. Finish lamb with a touch of olive oil, lemon juice, salt, pepper and oregano
    8. Plate the dish as Chef Ivan shows in the video, enjoy!

    Yogurt Sauce


  • 1/4 Cup(s) Greek Yogurt
  • ½ Tea Spoon(s) Fresh Mint, chopped
  • ½ Tea Spoon(s) Fresh Dill, chopped
  • ½ Tea Spoon(s) Fresh Basil, chopped
  • 1 Table Spoon(s) Olive Oil
  • 1 Table Spoon(s) Fresh Lemon Juice
  • Directions

    1. Puree yogurt, lemon juice, olive oil and herbs in a food processor
    2. Refrigerate to thicken

    Oregano Fries


  • 2 Each Potatoes
  • To Taste Salt and Pepper
  • Pinch Oregano, dried
  • As Needed Neutral Oil (for frying)
  • Directions

    1. Heat oil to 325 degrees
    2. Cut potatoes into desired size
    3. Blanch potatoes in oil
    4. Remove from oil before they take on color
    5. Increase the heat and bring oil to 375 degrees
    6. Finish the blanched fries in the oil until golden brown
    7. Remove from oil and drain on a towel
    8. Season fries with salt, pepper and oregano
    9. Set the cooked potatoes aside and cool

    Spinach Pie Filling


  • 1/4 Cup(s) Leeks, sauteed in olive oil
  • 1/2 Cup(s) Spinach, cooked and drained
  • 1/4 Cup(s) Feta Cheese, crumbled
  • ½ Tea Spoon(s) Garlic, minced
  • 1 Each Egg
  • 2 Each Phyllo Sheets
  • 3 Table Spoon(s) Butter, melted
  • Directions

    1. Mix the leeks, spinach, feta, garlic and egg together
    2. Lay out Phyllo sheets and brush with butter
    3. Season sheets with black pepper
    4. Spoon the spinach mixture into the center and fold the 2 sides
    5. Brush with more butter and roll like a cigar
    6. Make a light incision on top on an angle
    7. Brush with butter and bake in the oven until golden brown
    8. Watch carefully it will burn easily

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