I’ve made this awesome dinner quite a while ago. Before anything I must say the picture doesn’t do justice to how delicious it really was. Hope you’ll try this recipe and enjoy it as much as we did (This dish was a special request from my brother, so he was a very happy camper at the end.)

It has a semi-dry rub to it and that’s it. I added the olive oil as extra but it made the chops crispier.

Ingredients:

Rack of lamb

Olive oil

Garlic

Thyme

Cayenne pepper

Sumac (very important)

Salt & pepper

Before starting, cut up shallow lines on the fatty side of the rack so that all the flavors can be incorporated into the meat.

Sumac is what makes this dish awesome. Just rub all the spices all over the rack, make sure no part leaves un-spiced.

First have a pan ready to sear the fatty side of the rack. At high heat sear every part and then put it in the oven for the inner parts to cook properly.

5 to 10 minutes is all it takes, but depending on the size of the rack monitor the oven and don’t let it overcook. For me an under cooked red meat is better than an overcooked part so don’t be afraid to have redness inside.

As side dishes I made quick potato mash for my brother and a broccoli and cauliflower puree for my self.

And as a sauce I prepared a simple, quick but delicious nonetheless homemade guacamole.

Ingredients:

1 Avocado

Few slices of chilli

2 garlic cloves

1/2 small tomato (only the flesh, no seeds)

1 spring onion

1/2 lime juice (more for taste)

Few drops of Tobasco

Olive oil

Salt & pepper

just put everything in a food processor and turn into a smooth mixture. You can taste as you go and add more of anything you want. The key is to taste every element in the sauce.

A tip is if you put the big seed of the avocado in the sauce after you finish, it will prevent the sauce from turning a darker color.

I also had a root salad, you can find the recipe here.





This was a pretty good dinner assemble, if you want to go that extra mile with a very little effort, this is the way to do it. Enjoy.