Easy Wednesday Night Lamb

A few weeks ago I posted a link from Buzzfeed (which was taken from the New York Times) about an easy lamb dish. I mentioned that I have only cooked lamb once in my life because messing up lamb, which is easy to do, can be an expensive mistake. This recipe seemed almost too easy to mess up so I decided to give it a try last night. I must say, it turned out really well. I may have over cooked it by a minute or so but I will know for next time. I also changed it up a bit with spices and made a 2 person portion. Here’s what I did:


1/2 rack of lamb– frenched (about 1/2 a pound)

2 tbsp extra virgin olive oil

1 garlic cloves

1/2 tablespoon chipotle powder

Salt and freshly ground black pepper

1 medium slice rye bread, broken into pieces


Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat (I trimmed a little too much but I was trying to make it a little healthier).


Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.


Put the oil, garlic, chipotle and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs


Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper


Put it in a roasting pan and into the oven; roast for 15 to 18 minutes*. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.


I made a quick salad with cherry tomatoes and feta with a balsamic vinaigrette and some Alexia chipotle sweet potato fries to finish off the meal. It ended up being a 16 point dinner but it was completely worth it!

WW Points: 3 points for one serving of rub and 9 points for 3 oz of lamb
*I adjusted the original cook time from 18-20 minutes stated in the Buzzfeed and New York Times articles because I used 1/2 a rack of lamb instead of the full rack. I also adjusted the amounts used in the rub.

Easy Way to Make a Rack of Lamb

Easy Way to Make a Rack of Lamb

I love lamb. Like most Americans, lamb is not the first protein of choice because most of us grew up on chicken, pork and beef. I remember the first time I tried lamb- the time that hooked me for life.

It happened while my family and I were living in the Netherlands and we took a trip to a family farm in Ireland. I have very deep roots in Ireland. My dad’s paternal grandfather (my great grandfather) was born and died on a small family farm in County Kildare and my dad recently got his Irish citizenship/passport. My grandfather’s first cousin, Pearl, lives on a family farm called Coolavacoose. This farm has been in our family forever (like since the 18th century). Here’s the 1901 census showing the Holt family living there. Pearl’s daughter married a farmer from County Adare (near Limerick) and that’s where we spent Easter 2000. The lamb we ate on that Easter day was slaughtered that morning and was one of the most delicious things I have ever experienced. Needless to say, this set my lamb standards pretty high.

I have only cooked lamb once before and it turned out alright. I’m always nervous to pick some up to cook at home because 1) it’s expensive and 2) it’s pretty easy to mess up. I stumbled upon this recipe earlier and it seems pretty fool-proof (just make sure you have a meat thermometer). I will definitely be trying it at home sometime very soon!