Every once in a while we wish we were off in the Greek islands eating delicious Greek food and when I received a Mojo Dry Rub from La Lechonera, I figured I could make a fun fusion recipe! So, I decided to make a rack of lamb using their mojo dry rub! Let me tell you, it did not disappoint! Anyone who knows me, knows I love La Lechonera Mojo Criollo in a bottle and can basically drink it as it comes so when I opened the package La Lechonera sent me and saw that they created a dry rub from it, I died a little inside. I don’t know how they did it, but it tastes just like the mojo but in a rub form and I LOVE IT! I immediately knew I had to use it in a recipe!
How do you cook a rack of lamb?
At first I was a little intimidated about cooking a rack of Lamb. I always see Gordon Ramsey cooking it and felt like it obviously had to be a difficult form of meat to cook. Well, it is not! It’s actually pretty easy.
The first thing you have to do is seal in the juices from the lamb. To do this, coat a searing pan with olive oil and heat on high. Once hot, place the rack of lamb in and sear on each side for about 2 minutes until you see a nice golden crust on the sides.
After, place the rack of lamb on a baking sheet and insert a thermometer into the rack the long way. Place it in a preheated oven in the middle rack at 350F. Cook the rack for about 20 minutes or until the internal temperature reaches about 135F. After, remove it and let it sit. The temperature should rise to 145F to give you a nice medium rare.
Feel free to pair this rack of lamb with my Garlic Cilantro Aioli for an extra kick!
What are the cooking temperatures for a rack of lamb?
| Preferred Doneness | Pull Temperature | Final Internal Temperature |
| Rare | 125F | 130F |
| Medium Rare | 135F | 140F |
| Medium | 140F | 145F |
| Well | 160F | 170F |
Can I use this rub on other meats?
Of course you can! They even recommend it. All forms of rub can be used on any meat you want. I would specifically recommend using this rub on pork, lamb, and/or chicken, but feel free to add it to meat, seafood or even some veggies!
Ingredients
- 1 rack of lamb
- 1 tbsp oil
- Mojo Rub
- Garlic Cilantro Aioli
Instructions
- Preheat your oven to 350F.
- On a large skillet, that would fit your rack of lamb, heat up your oil over medium-high heat.
- Once hot, sear your rack of lamb on each side for about 2 minutes until a good golden crust is formed.
- After, place your rack of lamb on a cooking tray and insert a cooking thermometer.
- Cook for about 20-30 minutes or until the desired temperature is achieved (see chart above).
- Remove from the oven and allow the rack of lamb to rest.
- Finally, slice your rack of lamb and serve!
- Feel free to combine with my cilantro garlic aioli to give it an extra flavor!
