This is painfully easy; it’s shamelessly stolen from artist Joanne Ruggles who treated a whole gaggle of us to it on New Years Eve this year. I’ve been making it every few weeks since–I even took a cooler pack of lamb with the ingredients up to Orr Hot Springs and made lunch out of it on a weekday–after which several people who saw me preparing it in their wonderful kitchen asked me for the recipe. Yeah, that good!
Easy Weeknight Rack of Lamb Recipe
Rack of Lamb, however much you want, trimmed of fat (this is important! slice that stuff off or you’ll beÂ gnawingÂ on it)
Montreal Steak Seasoning shamelessly purchased from Costco (Yeah, I know. This is a serious tangent from this blog).
Oven, 400 degrees. Slather that trimmed lamb with mustard, even the bones. Generously coat it in the steak seasoning. Throw it on some foil and put it in the oven for about 20-35 minutes, until medium or medium rare. If you like your lamb more cooked than that then you don’t deserve to make this.
Serve it with anything! A big salad, some couscous, zucchini, asparagus, sauteed chard or spinach..Whatever!