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.

© Copyright 2013

Thank you, Erik Akis for letting us share this wonderful lamb recipe from your column in the Times Colonist.

Roast Rack of Lamb Provençal

French-style lamb seared, brushed with Dijon mustard and coated with garlicky/herb breadcrumbs. This recipe could easily be expanded to feed a larger group.

Preparation time: 20 minutes

Cooking time: About 30 to 40 minutes

Makes: 2 servings

1 Tbsp olive oil

1 ( 8-rib) frenched lamb rack

• salt and freshly ground black pepper to taste

1/2 cup fresh breadcrumbs (see Note)

1/2 tsp herbes de Provence (see Note)

2 Tbsp chopped fresh parsley

1 medium garlic clove, minced

2 to 3 tsp Dijon mustard

1/3 cup red wine

3/4 cup beef stock

1 Tbsp all-purpose flour

Heat oil in an ovenproof skillet set over medium-high. Season lamb with salt and pepper, and then sear two minutes on each side. Set lamb on a plate.

Preheat oven to 400 F with rack in middle. Combine the breadcrumbs, herbes de Provence, parsley and garlic on a plate. Cut the lamb into two pieces, each with four ribs.

Brush the top of the lamb with the mustard. Dip the mustard-coated portion of each lamb rack in the breadcrumb mixture, pressing the crumbs on to help them adhere. Set the lamb, crust side up, back in the ovenproof skillet.

Roast the lamb 21 to 24 minutes for rare; 24 to 27 minutes for medium-rare; and 29 to 30 minutes for medium. (For rare, when checked with an instant-read meat thermometer, the very centre of the meat should be 125 F. For medium-rare it should be 130 F, and for medium 140 F.)

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

Meanwhile, drain excess fat from the skillet and place on the stovetop over medium-high heat. Add the wine and simmer until reduced by half. Place the stock and flour in a small bowl and whisk until smooth. Add to the pan and simmer until a thickened sauce forms, about two minutes. Season the sauce with salt and pepper.

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

Note: To make the fresh breadcrumbs, trim the crusts off two slices of white bread. Cube the bread and set in a food processor. Pulse until you turn them into breadcrumbs and they are ready to use.

Herbes de Provence is a French-style blend available in the bottled herb and spice aisle of many supermarkets.

This recipe was sent to me by Melinda, who supplies our farm market with eggs. It was originally posted on zenbelly.com. Thanks for sending it to us – it looks delicious.

1 tablespoon butter, ghee, or coconut oil
2 pounds lamb stew meat
2 medium onions, sliced
2 large tomatoes, chopped (about 4 cups)
2 inches / about 1 tablespoon ginger, grated
6 cloves / about 1 tablespoon garlic, crushed
1/2 teaspoon cayenne *
1 tablespoon garam masala
1 teaspoon tumeric
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt
4 cardamom pods (optional)
6 whole cloves (optional)
2 small sweet potatoes, cubed (optional)

Combine the garlic, ginger, ground coriander, garam masala, tumeric, cayenne, ground cardamom and salt in a small bowl. Set aside.
In a cast iron or stainless pot, melt the butter, ghee or coconut oil over medium high heat.
Sear the lamb in batches, 2 minutes or so per side. Set aside.
Add the onions, turn the heat down to medium, and saute over medium heat for about 8 -10 minutes, until golden brown.
Stir in the garlic / ginger / spice mixture and saute for one minute, stirring constantly.
Add the tomatoes and their juice. If they’re very dry, add a bit of water to make sure the spices don’t burn.
Simmer over medium heat for 5 minutes and transfer the contents of the pot to a blender and puree.
Return the lamb and sauce back to the pot along with the optional whole spices.
Simmer over low heat until the lamb is fork tender, anywhere from 1.5 to 2 hours.
If using sweet potato, add it to the pot 15-20 minutes before the lamb is done. Continue to simmer until it’s tender.
Serve over coconut “rice” or cauliflower rice

* I simmered this curry with 2 whole fresh cayenne peppers, expecting them to give a bit of heat, but they didn’t. I added 1/2 teaspoon of cayenne, which gave it a good kick, and was the perfect heat for us. But it’s a personal thing! If you’re sensitive to heat, add a bit less, and if you’re a total animal, feel free to add a bit more. Thanks for sending it. It looks delicious!

1 tablespoon butter, ghee, or coconut oil
2 pounds lamb stew meat
2 medium onions, sliced
2 large tomatoes, chopped (about 4 cups)
2 inches / about 1 tablespoon ginger, grated
6 cloves / about 1 tablespoon garlic, crushed
1/2 teaspoon cayenne *
1 tablespoon garam masala
1 teaspoon tumeric
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1 cinnamon stick
1 teaspoon salt
4 cardamom pods (optional)
6 whole cloves (optional)
2 small sweet potatoes, cubed (optional)

Combine the garlic, ginger, ground coriander, garam masala, tumeric, cayenne, ground cardamom and salt in a small bowl. Set aside.
In a cast iron or stainless pot, melt the butter, ghee or coconut oil over medium high heat.
Sear the lamb in batches, 2 minutes or so per side. Set aside.
Add the onions, turn the heat down to medium, and saute over medium heat for about 8 -10 minutes, until golden brown.
Stir in the garlic / ginger / spice mixture and saute for one minute, stirring constantly.
Add the tomatoes and their juice. If they’re very dry, add a bit of water to make sure the spices don’t burn.
Simmer over medium heat for 5 minutes and transfer the contents of the pot to a blender and puree.
Return the lamb and sauce back to the pot along with the optional whole spices.
Simmer over low heat until the lamb is fork tender, anywhere from 1.5 to 2 hours.
If using sweet potato, add it to the pot 15-20 minutes before the lamb is done. Continue to simmer until it’s tender.
Serve over coconut “rice” or cauliflower rice

* I simmered this curry with 2 whole fresh cayenne peppers, expecting them to give a bit of heat, but they didn’t. I added 1/2 teaspoon of cayenne, which gave it a good kick, and was the perfect heat for us. But it’s a personal thing! If you’re sensitive to heat, add a bit less, and if you’re a total animal, feel free to add a bit more.