Ticked off six of my Holy Week tasks, and the Nespresso machine broke. It’s over 6 years old so I guess it’s time to get a new one (which excites me).

But cooked rack of lamb for the first time and I surprised even myself as to how nearly perfect it turned out to be. My only nitpick was that I could’ve pared away more of the fat, but I didn’t really know I had to until we were eating it.

But for supermarket meat (yeah, FUCK YOU FARRO FRESH FOR FUCKING UP MY ORDER), it was superb. You just need to season it aggressively (I used salt, Moroccan spice rub and za’tar) and of course, cooking and resting times are crucial. I had thrown away the packet which indicated how much it weighed, so I just made an educated guess by eyeing the meat. I was guided by the universal advice, that the rarer the lamb the better. And it’s true- the texture is vastly different from beef.

The method is straightforward: sear; put into oven for 10 minutes at 180; take out, ‘paint’ with mustard before covering the surface with the duke; put back into the oven for 20 minutes; take and rest for 5.