This is a simple variation on my Rack of Lamb with Kalamata-Rosemary Crust recipe. (My favorite rack of lamb recipe BTW.) But some days I don’t want to mess around in the kitchen as much as other days when I can hardly wait to start dinner. And I know, for those of you for whom cooking is the antithesis of a pleasurable way to spend your time, you must think I am bat (fill in the blank) crazy! But it’s true. There are days when I truly look forward to my time in the kitchen. But then there are the days I still want to serve up a delicious meal, but putting in the effort to do so, just doesn’t appeal at all! And the evening I served this recipe for rack of lamb just happened to be one of those times.

In truth, I had already prepared Mediterranean Quinoa Salad, which BTW is not only delicious but very easy to prepare.  But my flagging stamina that day had already been taxed. The last thing I wanted was to spend more than 20 minutes more in food prep. Being the rather resourceful person that I am, I brought out my standard recipe, the one mentioned above, and paired it down to the recipe you find below. And to my great delight, the meat was juicy and very well-seasoned. Which along with the salad made for a mighty fine meal.

So, if you too have those days when you would rather do almost anything besides cook, this is the perfect recipe for you. Quick, easy, and delicious.

And lest you think that I am losing my love of all things culinary, fear not. I still love my kitchen and producing different dishes at a prodigious rate. I’m just getting older, and what used to take me an hour, can now take me two or even three hours. But I’m still in the game. Fearless, searching for new and different recipes with which to thrill and delight you, and always up for a challenge. It’s just that now I am no longer the hare, I’m the tortoise!  

Peace and love to all.  

1 garlic clove, finely minced

1 tsp. Dijon mustard  

½ tsp. finely chopped fresh rosemary leaves

2 tsp. finely chopped shallot

¼ tsp. kosher salt

freshly ground black pepper

2 tsp. extra virgin olive oil

4 pitted kalamata olive, minced 

1 (8-rib) frenched rack of lamb, silver skin removed

lemon wedges, for serving

Mix the garlic, Dijon mustard, rosemary, shallot, salt, pepper, olive oil, and kalamata olives together. 

Place the rack of lamb, meaty side up on a small, rimmed aluminum foil covered baking sheet. Coat the top of the meat with the garlic mixture and let sit at room temperature for 1 hour.

Roast the lamb in a pre-heated 450-degree oven for 20 minutes for medium-rare, or until a thermometer inserted in the center reads 120 to 125-degrees. 

Remove from oven, tent with foil, and let rest at least 10 minutes before carving into chops.

Serve with lemon wedges.