The Perfect Roasted Rack of Lamb

By Monday, August 30, 2010

I wasn’t going to blog about this (because I didn’t actually cook anything myself), but My Other Half pointed out that I never said this blog was strictly about ME cooking. It’s just about ME and FOOD. So here we go: the first post about me NOT cooking.

One of my favourite movies is How to Lose a Guy in 10 Days. First of all, Matthew McConaughey is most definitely the sexiest actor ever, and Kate Hudson is perfect in the movie. But, to be honest, what I really love about the movie is how the story speaks to the all-too-common desperation of women in a fun and playful (yet somehow still corrective) way.

How to Lose a Guy in 10 Days

My favourite scene from the movie is when Ben has Andy over for supper. He puts on the Knicks game, and seems to have been slaving away in the kitchen for hours. Andy has nonchalantly brought over their “baby love fern” and several other pink and feminine accessories, and has distributed them around his apartment as he cooks (marking her territory, I guess). Nothing short of psycho considering it’s their, what? Third date? Something like that, anyway.

So the best part is when Ben reveals what he’s been cooking: a rack of lamb. It looks mouth-watering, and he definitely worked hard to make it perfect (he is, of course, trying to make her fall in love with him as part of a bet). Andy looks at the lamb, breaks into tears, and tells Ben she doesn’t eat meat. He’s obviously in complete shock, having crafted this extremely expensive and difficult meal, but Andy doesn’t care… she keeps crying, and even sings a couple lines of “Mary had a little lamb… little lamb… little lamb”, all while pouting.

The masterpiece

Classic. If you haven’t seen that scene… YouTube it now.

Consequently, I’ve always wanted to try a rack of lamb. Seeing as I know absolutely nothing about lamb and for some reason had little interest in cooking it, I mentioned to My Other Half (with whom I have watched the movie a couple times… it’s on TV a lot) that I’d like him to make it for me someday. He seemed to like that idea. He doesn’t cook very often, but when he does, it’s always a delicious meal done to perfection. He also worked for the Sobeys meat department in grade school, so he knows a thing or two about strange types of meat.

The surprise

So we had an anniversary coming up, and we decided My Other Half would cook a special supper, and he decided it would finally be a rack of lamb. I stayed completely out of the cooking process, and just let him work away in the kitchen. All I had to do was pour the wine.

(What is completely irrelevant to the story – but equally amazing – is that he surprised me with a dozen long-stemmed roses in addition to cooking an incredible meal. Aww… we love My Other Half!)

He was definitely in the zone, nervous about messing up such a special dinner (and such an expensive piece of meat… wowzers). When he brought the meal to the table, it was exactly like in the movie… spectacular. And what’s even better… he nailed it. It was tender, moist, perfectly cooked, and full of flavour. I always had faith in him, but he was absolutely ecstatic. It was perfect!

Now, seeing as I had nothing to do with a cooking process, I won’t go into the recipe details. I will, however, share the recipe he used. Here it is:

The Perfect Roasted Rack of Lamb


  • 1/2 cup bread crumbs
  • 2 tbsps minced garlic
  • 2 tbsps chopped fresh rosemary
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsps olive oil
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsps olive oil
  • 1 tbsps Dijon mustard


  1. Preheat oven to 450 degrees. Move oven rack to the centre position. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Now, as a closing note… let’s all do a big “Hip Hip Hooray!” for boyfriends who cook and bring roses. You’re the best!


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