Roast rack of lamb


Dead simple.

I massaged a dry rub into the lamb just before picking up my friend from the bus station. Seared it off while we caught up over wine, and roasted it in the oven while putting together the rest of a weeknight dinner.


  • rack of lamb
  • 1 tsp olive oil (for searing)

For dry rub

  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tbsp ground black pepper

Preheat oven to 400F.

Rinse lamb and pat dry. Trim off any excess fat. Massage in dry rub. Let sit for 20 minutes.

Heat 1 tsp olive oil in pan over high heat. Sear off each side (and ends) of the meat so all the juices are trapped inside. Roast in oven for 18-20 minutes.

Let rest for 10 minutes.

For jus: deglaze pan with a 1/2 cup carbernet sauvignon (something full bodied with spicy notes) and let it pick up all the flavour-filled crispy bits from when you seared the lamb. Add a tablespoon or so of butter. Spoon over lamb lollipops.


(Pair with Israeli couscous and sauteed swiss chard with mushrooms…and wine of course)



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