Spice Rubbed Rack of Lamb

Ever feel like you’re constantly choosing between beef or chicken? That was me as I wandered the aisles of a supermarket, until I spotted the rack of lamb. Now, I don’t want you to think I’m cheap or anything, but rack of lamb is pricey, so I don’t buy it often. But it was a few days before New Year’s Eve, and hubby and I had no plans, so I thought, maybe I’d make him a nice dinner. Well, New Year’s rolled around, and we decided to eat out instead of stay in, and there the rack of lamb sat unprepared.

A few days later, the lamb was waiting for me to prepare and hubby is complaining that he’s hungry. Through the fridge and pantry I search to see what ingredients I have on hand because Lord knows I don’t want to go to the supermarket. No parsley, no mint, no thyme, no rosemary…no fresh herbs at all. What the heck? How am I going to make rack of lamb without fresh herbs. Argh…time to get creative. As I scoured the internet for ideas I started to remember my Middle Eastern/North African roots and came across a Moroccan spice rub for lamb. Bingo! Toss some cumin, smoked paprika, curry powder, cloves and turmeric together and rub it on the nicely trimmed lamb. Do you know how you cook rack of lamb? It’s quite easy. Sear in a hot pan a few minutes per side and into the 400 degree oven it goes. Make sure that pan is smoking hot before you start searing the lamb. And add the oil or fat to the plan after it is already hot. Nothing ever goes in a cold pan.  One side seared…on to the next! Do you see the smoke that was filling my kitchen with spicy aromas?From there, in the oven, it’s only about 10-15 minutes to get you to medium rare. I recommend medium rare for lamb so the meet doesn’t taste gamey. Rest that meat after you pull it out of the oven. Do you know what happens if you don’t rest it? All the juices go everywhere and you meat is not moist. I served the lamb with some rice (at my husband’s request) and a fresh green salad, lightly dressed. Does that salad look refreshing or what? Did you know you should salt and pepper your salad? Just try it once, and you’ll never stop.My creation was a success and my husband and I ended the evening with full tummies….that is until he started asking for dessert! Oy vey! If I don’t say so myself, this was some good food, made with just some everyday pantry ingredients. Can’t go wrong with that.