Here is another recipe, generously shared with us by Erik Akis of the Times Colonist, for rack of lamb.

Greek-style Roast Rack of Lamb

The tender lamb in this recipe is flavoured Greek-style with lemon, olive oil, garlic and herbs. This recipe could easily be expanded to feed a larger group.

Preparation time: 10 minutes

Cooking time: About 30 to 40 minutes

Makes: 2 servings

2 Tbsp olive oil

1 tsp finely grated lemon zest

2 Tbsp lemon juice

1/2 tsp dried oregano

1/2 tsp dried mint

1/4 tsp paprika

1/8 tsp cayenne pepper

1 large garlic clove, minced

1 (8-rib) frenched lamb rack

• salt and freshly ground black pepper to taste

3/4 cup beef stock

Preheat oven to 400 F with rack in middle. Place the first eight ingredients in a bowl large enough to hold the lamb. Cut the lamb into two, four-rib racks, set in the bowl and turn to coat with the marinade. Marinate the lamb at room temperature 30 minutes.

Set the lamb, meaty side up, in a small roasting pan. Brush with any marinade left in the bowl. Season the lamb with salt and pepper.

Roast lamb 22 to 25 minutes for rare; 25 to 28 minutes for medium-rare; and 30 minutes for medium. See my previous recipe, on page C1, for temperatures.

Transfer lamb to a plate, cover loosely with foil and let rest for five minutes.

To make jus for the lamb, place the roasting pan on the stovetop over medium-high heat. Add the stock, bring to a simmer, simmer two minutes and then reserve on low heat.

To serve, pour jus on each of two dinner plates. Set a lamb rack on each plate and enjoy.

Eric Akis is the author of the just-published hardcover book Everyone Can Cook Everything.

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