Here’s a dish for a special occasion/dinner or something to prepare on the weekends. It’s Lamb Two Ways…not really that hard, just an extra step when preparing the lamb.What I’ve done here is separate the ribs from the loin from a Frenched rack of lamb that I bought from my butcher.

If you’re not too keen on doing it yourself then ask your butcher to separate the ribs from the loin.  Both cuts are seasoned the same way but the cooking methods differ. Here, you get that slow roasted Greek-style lamb that’s reminiscent of a braised shank or leg and the loin is more like a lamb chop…seared on the outside and just pink on the inside.

I love both ways of having lamb and I thought, why not have both on your plate? Now you can too!

Lamb Two Ways

(serves 2)

1 rack of lamb, ribs separated from loin (you may ask your butcher to do this)

For the Ribs

olive oil

sea salt

2-3 cloves of garlic, minced

1 1/2 Tbsp. sweet paprika

2 tsp. dried Greek oregano

1/2 cup finely diced onions

3 cloves of garlic, minced

3 bay leaves

6-7 sprigs of fresh thyme

1 cup hot beef stock

1/2 cup red wine

1/4 cup Mavrodaphne wine

1 Tbsp. Dijon mustard

For the loin

olive oil

2 cloves of garlic, minced

sea salt

fresh ground pepper

1 1/2 Tbsp. sweet paprika

2 tsp. dried Greek oregano

1. Rub the ribs with olive oil and rub with garlic, salt, pepper, paprika and oregano. Place an oven-safe skillet on high on your stovetop and add some olive oil and pan-sear on the fat side then sear on sides and as much as you can on the underside (weird angle).
2. Add onions, remaining garlic, bay, thyme, stock, wine, Mavrodaphne (sweet wine) into pan, cover (with foil) and place in your preheated 325F oven for 1 1/4 – 1 1/3 hours.
3. Take out of oven, adjust seasoning and reserve/keep warm.
4. For the lamb loin, rub with oil, add garlic, salt, pepper, paprika and oregano and rub into meat with your hands. Place in the fridge.
5. Take the lamb out of the fridge (allow meet to return to room temp.) and place a another skillet on your stovetop. Turn heat to medium-high and add some olive oil to the pan, sear for 2 minutes a side (about 3 turns) and remove from the pan and allow to rest before slicing into medallions. Take your warm ribs out of other pan and cut into ribs. Spoon over pan juice on both cuts of meat.
6. Serve with garlic mashed potatoes and some wilted spinach. Open a bottle of Averoff Xinomavro Naoussa.