I’ve never made rack of lamb at home before because it always seemed so intimidating. Or ‘cause I’m lazy…
Well, when I was at Trader Joe’s this afternoon, the little itty packs of frenched lamb racks looked pretty harmless…and tasty. Turns out they’re easy to make and take no time at all. Plus, if you have a great meat thermometer, you can’t mess them up.
Here’s what I assembled to feed two people:
- 1 rack of lamb (~1 pound)
- 1 tablespoon of Dukka seasoning
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons coconut oil
Here’s what I did:
Basically, I followed the directions in my Cook’s Illustrated The Best Meat Recipes for how to cook roasted rack of lamb. Those kitchen nerds haven’t let me down yet!
I preheated my oven to 425 F and placed an aluminum foil lined baking sheet on a rack in the lower middle of my oven.
I seasoned the rack very generously with salt and pepper and then I sprinkled on the Dukka seasoning.
Per my chef sister, you should always salt your meats ahead of time (up to 24 hours) but I only salted them for 10 minutes prior to searing it and the chops still tasted great.
I heated 2 tablespoons of coconut oil over high heat in my large cast iron skillet and I lay the rack, meat side down, when the oil was smoking. I let the meat side sizzle for 4 minutes until a nice crust formed. Then, I flipped the rack over and cooked it for an additional 2 minutes on the other side.
I transferred the rack to the oven and placed it on the preheated baking sheet.
Those two other foil packets contained Portobello mushrooms that I was serving as a side dish. I roasted the rack for about 12-15 minutes or until the temperature reached 125 degrees for medium rare or 130 degrees for medium. Mine ended up closer to 133 degrees because I kind of forgot about them.
After I removed the rack from the oven…
I loosely tented it with foil and let it rest for 10 minutes.
Then, I sliced the rack into four pieces (2 ribs per slice) and served it up.
Who knew roasted rack of lamb could be a 30 minute meal?