Recipe: Basic Rack of Lamb

Have you ever been intimidated by the thought of making something at home? I have.

For a long time, I couldn’t imagine making a rack of lamb at home. I’m not entirely sure why. I think it had something to do with only seeing it on menus in fancier restaurants.

Anyway, one day I saw a rack of lamb for sale at the grocery store. I debated it in my head, and then decided to go for it. After all, if it didn’t work out, it wouldn’t be a big deal. But if it did, then I’d have learned how to make something I’d usually only get on special occasions.

As you can probably guess from the title of this post, things did work out with that particular rack of lamb. And they have any time I’ve made it since then.

I’ve tried a couple of different methods, but they all start with this basic rack of lamb recipe. Honestly, this is probably one of the easiest recipes you’ll find for this cut of meat.

It’s tasty, too. The seasoning adds a little something, while also allowing the natural flavour of the meat to shine through.

And better yet, it only needs four ingredients. That’s right, four. Salt, pepper, olive oil, and lamb. Add in your oven and a frying pan, and you’re set.

All you need to do is sprinkle the salt and pepper on the rack of lamb, seasoning it to your taste. I find it doesn’t need a whole lot of seasoning, but you go for however much you want.

Once your meat is seasoned, you sear each side in the olive oil, then simply pop the whole frying pan in the oven. Or, if your frying pan can’t go in the oven, just preheat a cookie sheet in the oven and transfer the seared meat to that.

Sound easy enough? Why don’t you go on and give it a try this week–it makes a great quick and easy weeknight meal.

Basic Rack of Lamb

Ingredients

Rack of lamb
1 to 2 tablespoons of olive oil, depending on the size of the lamb
Salt and pepper, to taste

Directions

Preheat your oven to 400 F.
Sprinkle each side of the lamb with salt and pepper.
Heat the olive oil in an oven-proof pan or skillet. If you don’t have one, preheat a cookie sheet in the oven and heat the oil in a separate pan.
Place the lamb in the pan, meat side down. Allow it to sear for two to three minutes, or until it has turned golden brown.
Flip the lamb and allow the other side to brown. Gently tilt the lamb so that the outer edges brown, as well.
Place the entire pan in the oven, or transfer the lamb to the preheated cookie sheet.
Bake for 20 to 25 minutes, or until preferred doneness is reached.
Serve as-is or with a sauce.