Jennie’s Holiday Lamb (So Easy It Barely Qualifies as a Recipe)

Proof that hosting can feel magical even when you’re juggling a toddler, a baby, and a holiday kitchen.

This is my go-to holiday showstopper. Truly — it’s so easy it almost feels unfair to take this much credit for it. It’s right up there with my petite filet in terms of:
1) wow factor, 2) simplicity, and 3) still having time to make actual sides.

I made this last Christmas with a 2.5-year-old and a 6-month-old in the room. If that doesn’t tell you how unfussy it is, nothing will.

The magic is simple:
Get great lamb. Season it well. Sear it beautifully. Don’t overthink it.

The Details

Start with good lamb. Really good lamb. Trader Joe’s works in a pinch, but the cuts tend to be lighter on actual meat, so you end up buying more. For holidays, go all-in: a local butcher, a specialty shop, or the really nice grocery store.

Last Christmas, my dad ran out to Bristol Farms to pick some up, and it was absolute perfection. Anyone else send their dads out for the fancy-grocery-store errands? A small luxury for hard-working parents everywhere.

Let the lamb sit out long enough to lose the fridge chill — somewhere between cold and room temp. Drizzle it with olive oil and let it hang out while you prep your seasoning.

Seasoning is beautifully simple:

• Salt

• Freshly cracked black pepper (I am unreasonably obsessed with my pepper mill — finding “the one” took weeks)

• Garlic — whole cloves, freshly minced

• Fresh rosemary + thyme, finely chopped

Rub the lamb with olive oil (if you didn’t already), then season generously with salt and pepper. Add your garlic and herbs and really press them into the meat so they stick.

Now grab your cast-iron or heavy Dutch oven.
Pour in extra olive oil, put the lid on, and let the whole thing get super hot before you even think about adding the meat.
This is the secret to a perfect golden sear without overcooking.

Once the pot is blazing hot, remove the lid and add the lamb. Sauté for 3–5 minutes until you get that beautiful crust. Flip it, and after 1–2 minutes on the second side, check the internal temperature so you don’t overshoot.

For adults, pull around 130°F (it rises as it rests).
If little mouths are trying a bite, go closer to 145°F.

Let it rest just a couple minutes, then serve immediately — lamb waits for no one.

Because this recipe is so fast and hands-off, you have time for sides that make the meal feel complete. I don’t get full without a starch, so I always serve:

• Roasted potatoes (olive oil, garlic, herbs, flaky salt)

• A simple arugula salad with toasted pine nuts, a lemon-truffle vinaigrette, and shaved aged cheese

It’s holiday magic without the holiday chaos.

Ingredients

For the Lamb

• High-quality lamb chops or rack

• Olive oil

• Salt

• Freshly cracked black pepper

• 4–6 cloves garlic, minced

• Fresh rosemary, finely chopped

• Fresh thyme, finely chopped

Quick Instructions

1. Let lamb warm slightly from fridge temp; drizzle with olive oil.

2. Season with salt, cracked pepper, minced garlic, rosemary, and thyme. Press in well.

3. Add extra olive oil to cast iron, put the lid on, and heat until extremely hot.

4. Sear lamb 3–5 minutes per side.

5. Check temp: pull at 130°F for adults, 145°F for kiddos.

6. Rest a couple minutes.

7. Serve with roasted potatoes + simple arugula salad or whatever else you choose!