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Meat
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Simple, succulent, and perfectly seared rack of lamb. Click here to watch the entire show!
4-bone rack of lamb
black pepper
fresh rosemary
2 tablespoons coconut oil
Slice your rack of lamb into individual steaks following the bone. (You can french the bone for a more elegant look, if desired.)
Sprinkle a nice coating of Gefen Pink Himalayan Salt and black pepper, coating all sides.
Chop some rosemary and rub it over the lamb.
Place your lamb in a hot skillet with two tablespoons of coconut oil for basting your steaks. Add in a stick of rosemary and let your lamb cook for three to four minutes on each side.
Let it sit for 10 minutes before serving.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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