Welcome to kidscookdinner.com, a website I started with my sister in 2015 to document what we were cooking (or trying to cook ), to encourage more kids to cook and to remind people that a lot of people don’t have enough to eat.  For more about the website, scroll down. For what we most recently cooked, stay right here.

Tonight I made a surprisingly quick and easy dinner: rack of lamb.  The only thing you have to remember is to marinate the lamb at least 2 hours before you cook it.  And your marinade can be as simple as olive oil, chopped garlic, and salt and pepper.  We happen to have rosemary and thyme in our garden (which Koko helped find) and that made the marinade even better.

Here’s the ingredients I used:

The rack of lamb was frenched, which means the meat and fat were removed from the ends of the ribs. The first step of making the marinade was stripping the rosemary leaves and thyme leaves from their stems.

Then it was time to chop up the herbs.

After that, I chopped up the garlic and added olive oil.  I spread the mix over the rack of lamb and put it in a plastic bag for 2 hours.

After letting the lamb marinate for 2 hours, I preheated the oven to 450 degrees.  I removed the rack from the bag and wrapped each rib bone in aluminum foil to keep them from getting burnt (honestly, this was the trickiest part of the dish).  Then it was into the oven in a foil-lined pan for 15 minutes.  After 15 minutes, the lamb was nicely browned so I reduced the heat to 300 degrees for 20 minutes. I took it out and let it stand for 5 minutes.  The meat was perfectly medium-rare.

We ate it with couscous and a spinach salad.

Delicious!