Pan-seared New Zealand Lamb Racks
Image:  Kin

I’m still working on that learning curve of transitioning from non-stick cookware to stainless steel.  I had a small lamb rack in the freezer for the past few months and I finally decided to put it to the test.  I kept it simple this time around, no fancy ingredients, just lamb, garlic, onions, salt, pepper, dried thyme, and olive oil.

Preheat the pan at medium-low heat.  Slice two garlic cloves into chips and dice half of a yellow onion.  Sweat them out in a pan with one tablespoon of olive oil.  Add a dash of salt and pepper to both sides of the lamb and sear each side for about six minutes for medium doneness.  Three-quarters through the cooking, add a little bit of dried thyme.  Don’t add it too early or it is going to burn.

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

~ Kin