Lately, One of my new obsessions has been lamb. I’ve been experimenting with ground lamb and rack of lamb, so this week I wanted to share the recipe with you all. I think it is definitely one of the best meats I have had. So juicy, herbed, fatty goodness, and the good thing is that there are just so many ways to cook lamb! Greek style, Moroccan style, or just very simple which is what I’m going  to show you today.

Ingredients:

• Paprika
• Garlic Powder
• Fennel Seed
• Salt
• Olive Oil
• Rack of Lamb

Instructions:

Season the rack of lamb with paprika, garlic powder, fennel seed, salt, and olive oil.

Let it marinate for 24 hours.

Heat oil in a 12” cast-iron skillet over medium high heat.

Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned or for about 10 minutes.

Turn lamb fat side up in the skillet and cook until brown.

Take it out and let it sit  for 5 minutes before slicing into chops and serving.

Bon Appétit!

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