If you have never seen the movie, "My Big Fat Greek Wedding," you are truly missing out. It's almost like how we miss out on food that we have not yet tried nor discovered. We really don't know what we are missing. 

Well, today, we are here to inform and educate. First, you need to watch, "My Big Fat Greek Wedding," especially if you come from a mixed race family. It's a story about a (really) white guy who married a Greek girl and in turn, and what usually happens, ends up marrying her entire family as well, all 50+ or so members. 

Each character is, to put it mildly, quirky and full of crazy sayings that in really, don't really make sense. At one point, Ian, the (really) white guy, explains to the Greek future family, that he is vegetarian. They looked stunned and confused, but with so many family members, there is always someone to come up with a solution. 

Soon, a Greek aunt steps forward and proudly exclaims, "That's okay, that's okay, I make lamb." So lamb it was, vegetarian or not.

Therefore, in the MarnaMaria opinion, lamb can truly be appropriate for all occasions. (This might take a bit more convincing for the vegans and vegetarians. We'll have to confer with our veggie minded friends.) And our recipe for Cote of Lamb with MarnaMaria Lamb Rub is one that will almost convince the meat eaters to be eating lamb everyday. 

Here we skip the mint and move toward a more savory option based on rosemary, thyme, and garlic. These heavy herbs dig deep into the meat and bring up the earthy and rich flavors that are so inate in a well-chosen cut of lamb.

So fancy up a Tuesday night with a quick and delicious lamb roast and tell those who question your decadence to not worry, "that's okay, that's okay, I make lamb."

Rack of Lamb

Ingredients

2 garlic cloves, minced

3 teaspoons MarnaMaria Lamb Rub

4 tablespoons olive oil, divided, more as needed

1/2 tsp. Kosher salt

1/2 tsp. black pepper

2 racks of lamb (about 8 chops), cut in half

3 shallots, thinly sliced

2 medium boiling potatoes, peeled and sliced 1/4 inch thick

2 tablespoons water

Directions

1. Preheat oven to 400°F.

2. Combine garlic, MarnaMaria Lamb Rub, and 2 tbsp. olive oil, in a small bowl.

3. Pat lamb dry with paper towels and and season with salt and pepper.

4. In a large skillet, Heat one tablespoon of olive oil over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, about 5 minutes. Stir in water and 1/4 of the garlic rub mixture and transfer to a large ovenproof dish..

5. Clean skillet with a paper towel to remove any water and herbs, and place over high heat.

6. Add 1 tablespoon of olive oil to the skillet. Working in batches, brown lamb rack on all sides, about 2 minutes per side, until a golden crust forms. Add more olive oil as needed to the skillet and continue to brown until all racks have been seared.

7. Arrange lamb racks, fat side up, over potatoes.

8. Rub remaining garlic mixture on the fat side of the lamb racks.

9. Cover and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.

10. Let stand, loosely covered, 5 to 10 minutes. ENJOY!