I used to be intimidated by cooking lamb for 3 reasons. For one, it’s usually more expensive than something like beef. It’s also more exotic- sourcing the right quality and finding the right recipe can feel daunting. Lastly it’s perceived as being gamey. Will my guests think it tastes weird? Shouldn’t I just play it safe with some steaks? The key was slowly starting to gain experience and build confidence.

A rack of lamb or pack of loin chops (mini lamb t-bones) are great places to start. They both cost about $20 in my area and imo are the most approachable. Rack of lamb/lamb chops represent the ribeye and loin chops include the strip and tenderloin. As such, they are premium cuts that are versatile and generally taste good no matter what. Smoked, grilled, roasted or cooked in a pan - they can be treated like a steak.

What I quickly realized is that the lamb you find in American grocery stores (and I imagine in much of the world) is extremely mild with very little gaminess. While slightly more expensive, it’s WAY cheaper than any meal at a restaurant. It also allows for a lot of creativity in the kitchen when it comes to flavor.

Lamb has a robust taste that is the perfect foundation for experimenting and adding flavor. Any combination of mustard, garlic, rosemary, mint, balsamic vinegar and olive oil is a good starting point for a marinade. In terms of sauces it pairs well with chimichurri, a red wine reduction or something yogurt based. It’s also a great protein to start experimenting with the more obscure flavors in your spice cabinet like cumin, coriander, cardamom, turmeric or nutmeg. The combinations are endless and I highly recommend giving it a chance!

This was the first time I dry aged lamb and it will certainly not be the last. I know I spent the caption on things less related to the video itself, but shoot me a dm if you have questions specific to dry aged lamb!
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