RACK OF LAMB.
Early in our relationship, I offered to cook dinner for my boyfriend and when he asked what we’d be eating, I responded with the typical “whatever you want.” He suggested a majestic rack of lamb.
At the time, I probably laughed and fixed us up some grilled cheese sandwiches.
Prior to this, I’d thought the easiest way to make lamb is to toss a few shanks on a pile of canned tomatoes, chopped celery, and slices of carrot in a crock pot all day. An actual roasted rack of lamb still sounded incredibly out of reach. Turns out, though, rack of lamb is stupid-simple to make, and it doesn’t take all day to turn from ingredients into food.
All you need is…
- A package of frenched rack of lamb. I bought a 1-pounder on mega sale, which is really the only time I tend to buy lamb.
- Salt + pepper to season the meat with.
- A palmful each of cumin and coriander
- Enough ghee to melt in a big heavy pan
Pre-heat the oven to 420° while you prep your lamb. Cut the package open, recoil from the funky lamb odor (I still can’t get used to this), slap some salt and pepper on that sucker, and rub the outside with equal amounts of cumin and coriander.
Heat some ghee in a big heavy pan and once it’s super-hot, sear both sides of the lamb. About 2 minutes on each side should be enough to make a crispy, crunchy sear.
Pop the lamb into the oven for about 15-20 minutes (depending on how rare you like your lamb… I like my closer to the rare side of medium-rare). I used a digital thermometer stuck into the middle part of the lamb and pulled it out right when it hit about 130°. After a brief rest under a cozy tin foil tent, while I scrounged up some veggies, the lamb got sliced into 4 big ol’ chunks.
Served up with some celery, onions, and carrots that I roasted in the oven alongside the lamb + some leftover steamed broccoli and cauliflower, this was a fancy-pants-looking meal in just about 30 minutes.