Mouthwatering Rack of Lamb

Free from: dairy, egg, beef, peanut, tree nuts, fish, shell fish, mustard, sesame.

The long-awaited moment has arrived. This was by far the most popular post to date on No Dairy No Cry’s Instagram account. Everyone loved it and I’ve been getting many requests to post this recipe. You won’t believe just how simple this gourmet meal is to make. I did the math to compare how much you’d pay for this at a highly rated restaurant versus making it at home yourself.

My husband and I have a favourite restaurant we like to go to the odd time we go out to eat. Jaafer ordered their lamb shanks with sautéed peas and carrots a couple of times and loved it. The meal costed him $34 plus the gratuity and sales taxes you’d normally pay, and what he got was three small pieces of lamb with a few vegetables at the bottom. And although he enjoyed the presentation and the taste, he felt he should’ve gotten more with the price tag. Now compare it to my heftier version. I bought the pictured rack for $25 and change and I got 10 pieces out of it. So each piece was roughly $2.50! The bag of carrots and the asparagus were both around $4 each. When you break it up, you’re paying pennies for the vegetables per dish. You see the difference in price right away. And because it’s made at home, you control exactly what goes into making it.

It’s a no brainer that we should all try our best to eat at home. Or at least do it more often. Not only is it a much healthier choice for our bodies, but also much more forgiving on our wallets. In just under 15 minutes, you’ll have the meal of a lifetime without breaking a sweat…or the bank! Now that’s a win-win situation in my books – wouldn’t you agree?!

Feel free to use any kind of vegetables you may have in your fridge and/or freezer: peas, corn, mushrooms, onion, etc. Think of using vegetables that are in season. So peas and corn work wonderfully in the spring/summer months, and carrots, asparagus etc, in the fall/winter months. It’s a very versatile dish to work with. I can’t wait to hear how much you loved it in the comments, on instagram, facebook, pinterest, or twitter! xo, Laila

Instructions

1. Preheat oven to 415F.

2. In a large skillet/pan, heat oil on high until hot. Place cut lamb pieces in the pan, generously salt and pepper and let sear for 2-3 minutes, or until meat is a beautiful golden-brown.

3. Carefully turn lamb on its other side and repeat 2nd step.

4. Remove from the pan and place lamb pieces on a baking sheet with parchment paper and cook in the oven for 10 minutes.

5. While meat is cooking, and using the same pan you used for the meat, place the vegetables and sauté for approximately 3-5 minutes. Less time for more crunchy vegetables, and more time if you prefer tender. {picture’s gone MIA but hopefully this step is pretty straightforward, and if not, please let me know in comments and I’ll be happy to help you through it!}

6. Remove lamb from the oven and lightly cover with foil to allow meat to rest and absorb its juices. Approximately 5 minutes.

Plate 2 pieces of lamb {or more if you’re less than 4 people} and vegetables and enjoy this incredibly easy yet completely satisfying, fancy, gourmet meal, that takes less time and effort than it takes you to decide what to wear every morning…or is that just me?

I made a deliciously sweet and tart dipping sauce that tastes great with the lamb. It’s completely optional but if you like something to dip your meat into, this is great. Otherwise, feast on this amazingness in the comfort of your home. Bon appétit! xo

Print Recipe

Pomegranate Dipping Sauce

A sweet and tart sauce that pairs perfectly with lamb.

Prep Time

1

minute

min

Cook Time

2

minutes

mins

Total Time

3

minutes

mins

Author:

Laila Sbeinati

Ingredients

• 1/4 c pomegranate molasses/concentrate {available in Middle-Eastern stores in your area}

• 3/4 c orange juice {2 oranges}

• 2 tbsp honey

• 1 tbsp mustard

• pinch sea salt {optional}

• 1 tsp cornstarch

Instructions

• Place all ingredients in a small pot, except for the cornstarch.

• Heat on high until mix starts to boil. In the meantime, place cornstarch in a small bowl with 1 tablespoon of cold water and stir until it dissolves.

• Once mix comes to a boil, add cornstarch and stir until you feel sauce thickening up, approximately 30 seconds.

• Remove from heat and place in serving bowl. Let slightly cool before serving {if you wish}

1. Place all ingredients in a small pot, except for the cornstarch.

2. Heat on high until mix starts to boil. In the meantime, place cornstarch in a small bowl with 1 tablespoon of cold water and stir until it dissolves.

3. Once mix comes to a boil, add cornstarch and stir until you feel sauce thickening up, approximately 30 seconds.

4. Remove from heat and place in serving bowl. Let slightly cool before serving {if you wish}