Roasted Rack of Lamb with Cucumber, Tomato and Mint Salad
Filed under
Lamb
Prep: 10 min | Servings: 5
Recipe courtesy Paula Deen.
Inactive prep: 1 hour.
Ingredients
- 2 Rack of lamb, frenched
- Black pepper, coarsely ground
- 10 oz Goat cheese, for the salad
- 2 Tomato, 2 to 4, ripe, for the salad
- 4 Cucumber, medium, thinly sliced
- 2 White onion, small (Vidalia works great), julienned
- 20 leaf Mint
- 1/2 cup White vinegar
- 1/2 cup Olive oil, extra-virgin
- Salt, to taste
Directions
- For the salad: in a large mixing bowl crumble the goat cheese. Add the tomatoes, cucumbers and onions. Cut the mint leaves chiffonade-style into shreds and add to the salad. Add the vinegar and olive oil. Mix well. Add salt and pepper, to taste. Refrigerate for 1 hour, then serve.
- Preheat the oven to 375 degrees F.
- Rub the lamb racks thoroughly with black pepper. Place on a heated cast iron skillet and sear all sides. Place the racks in the oven to finish cooking for approximately 15 minutes, until medium-rare. (If you're not searing in cast iron, place the lamb in a shallow baking pan for the oven.)
- Allow the lamb to cool for about 10 minutes. Slice the racks into chops and fan around a small pile of the cucumber, tomato and mint salad.