Rack of lamb is one of those cuts of meat that isn’t cheap, but it’s pricey for good reason. It’s tender, flavourful, quick cooking and looks incredibly impressive when cut into chops after roasting. Serve this as a main course for a dinner party, or when cut into individual ‘meat lollypops’ and served with a mint yogurt dipping sauce, it would also make a great appetizer.
Greek Spiced Rack of Lamb
1 rack of lamb, frenched
2 garlic cloves
2 teaspoons Cavender’s greek seasoning blend
olive oil
Preheat your oven to 400 degrees.
Rinse and dry the rack of lamb. Slice the garlic in two and rub the meat well with the garlic pieces. If you’d like, you can slice the garlic thinly, cut a few slits in the meat and stuff them with garlic. Next sprinkle the Greek seasoning liberally over all of the meat, back and front and rub into the meat.
In an oven safe frying pan, heat a few teaspoons of oil on medium high. When it’s hot, add the meat and sear on all sides until a nice brown crust forms. When all sides have been seared, place the pan into the oven and bake for 22-25 minutes or until the lamb reaches an internal temperature of 150 degrees (for medium rare).
Let the meat rest for 10 minutes before slicing and serving.
baconavecbacon 
That looks delicious!
It was so delicious that I may or may not have eaten the entire rack. 😀