Rack of lamb with sweet peppers and pita

This is a surprisingly tasty recipe for how easy it is. Below is the recipe for the lamb. Here is the recipe for the peppers. Swap out pita for buckwheat, or lentils to lower the glycemic index of this meal. 

Ingredients

• Rack of lamb, 5-6 bones
• Pita
• 1/2 an onion
• 6 cloves of garlic

Directions

1. Salt lamb ~two hours before cooking. This means heavily sprinkling salt on the whole lamb
2. Bring pan to medium high heat. Add olive oil, smashed garlic cloves, and onion. Begin to sear the sides of the lamb. For 5-6 ribs, I hand to cut them in half for them to fit better. While you’re doing this, make sure to move around the garlic and onion. They’re going to get super delicious and caramelized. Searing means that you cook on medium high heat until one side of the meat starts to get brown, then you move to another part, until all parts are browned. But it’s not cooked all the way on the inside! This is good. Keeping it generously pink in the middle is the most delicious. You can actually taste the meat. Pull the onion and garlic out when they’re dark, I mean DARK, and still edible. 
3. Remove the meat from the pan and let it rest for 5 minutes: put it on a plate or cutting board (make sure the juice can’t drip off). Put a plate on top, or a foil tent, to keep the heat in. 
4. Cut the meat into individual sections. The meat is done! 

Start the peppers the same time as you start the meat. Artistically place the lamb on top of the peppers. Serve with pita. Level up by adding a dollop of yogurt to the plate.