#51. Make a Rack of Lamb

Let the nice rack jokes begin!If you're anything like me, you've got maybe five solid recipes in your repertoire. I can bang out a killer chili, slow roasted pork or pot roast. I can whip up chicken marbella in my sleep, and the E-Z salmon recipe I read about in Food & Wine is the only fish dish that regularly ends up on our dinner table. When I'm not cooking at home, I'm either stuffing my face with pizza or throwing away my money at a restaurant. Food is my life, yet I make the same damn recipes over and over and over again.Cooking ruts are common and that's because once you've mastered a recipe, it requires zero-ish brain cells to recreate. I usually arrive at the grocery store with tunnel vision firmly in place. However, on a recent mission to Costco, I got ballsy. I bought lamb.Turns out, like many a Kirkland product, their lamb is stellar and was a cinch to prepare. Here's what I did:Preheat oven to 500.Generously salt & pepper the whole rack of lamb.Heat up oil in a skillet (go for a nice medium-high flame). Sear the lamb fat side down for 1-2 minutes. Sear the top of the rack for 1-2 minutes. Sear the rack fat side up for 1-2 minutes.Transfer the skillet to the oven. Pace around your kitchen for 15 minutes. Then, take out the rack & let it rest for a few minutes. Yes, that is it!Impossibly easy, insanely delicious, and my man was all impressed with my kitchen skills. I made a simple red wine & Dijon sauce to drizzle over the top, but it wasn't even necessary. One of the best meals we've had in a long time... and it was my first time ever making lamb! What can I say, it's a forgivable protein and hard to mess up.Next time you're at Costco, skip the 70lb bag of skinless, boneless chicken breasts & go for the lamb. You'll be feeling like the Julia Child of 2013, except shorter & with a better haircut. Guaranteed.