Valentines is here with us just after the harsh NJAAnuary, many people are in a financial hole after paying the fees, rent, mortgage nini nini the last thing you need is to spend > Ksh 10 000 going to eat out on a cold Friday night that might even rain and bump up the expenses bill. So, I’ve come up with a dish that will definitely impress your date or even yourself if you happen to be alone and still want to treat yourself to a great yet easy to make dish.

In my self-training, I have come to learn that lamb loin is a go-to food when you want to make some romantic food. Maybe it’s about the tenderness of the lamb, or the delicious taste that will leave you licking your fingers and maybe each other hehehe but all in all, lamb loin/rack of lamb is a great entrée to have this valentine’s day, as long as you follow this recipe, you’ll be good.

Another reason for why you should eat more lamb is that it’s almost impossible to factory farm the animals, they NEED sunlight and free range to grow, plus most people do not eat lamb/sheep so the lack of demand does help since farmers will not think of rogue ways of increasing mass production unlike other cattle like cows. Oh, lamb is also very versatile, in terms of cooking technique and side dishes that go well with it but the best traditional pair is lamb with mint, just a little bit of mint sprigs in your kachumbari should do the trick. Ugali or Pan-roasted potatoes can be the perfect carb to go with this dish, plus both take no hustle to prep, and you can even make the dish together, a nice way to get your man cooking, it’s ribs, hawezi kataa.


  1. Score the fat side of the lamb, so that the seasoning penetrates and also to ensure even cooking.
  2. Season the rack of lamb with a generous dose of Himalayan salt. Then a little freshly cracked black pepper as well as some chilli flakes. Leave it overnight to work it’s magic. Or at least 8 hours.
  3. Set electric oven to grill setting and preheat to 200 degrees C. Grill setting ensures a lot of smoke in the oven so it’s more of a barbecue. 
  4. Heat your heavy pan like the one for making chapati, add 1/2 a teaspoon of coconut oil.
  5. Sear the lamb for 3-4 minutes, fat side down without touching it, just let it be.
  6. Then sear the sides and the bottom of the rack for another 1,2 minutes.
  7. On the same pan, throw the lamb in the oven and let it be for about 8 minutes for medium-rare. If you are not into eating pink meat then overcook the lamb for another 8 minutes for a well done, which might be a little tough but since it’s lamb, but what the heck!

lamb dish