Ingredients

2 racks lamb, frenched
Coarsely ground black pepper
Cucumber, Tomato Mint Salad, recipe follows

Directions

Preheat oven to
375 degrees F.

Rub lamb racks thoroughly with black pepper. Place on heated cast iron skillet and sear
all sides. Place racks in oven to finish cooking for approximately 15 minutes, until
medium-rare. Allow lamb to cool for about 10 minutes. Slice racks into chops and fan
around a small pile of Cucumber, Tomato, Mint Salad. (Note: If you're not searing in cast
iron, place lamb in a shallow baking pan for the
oven.)

Ingredients

Cucumber, Tomato, Mint

Salad:

Directions

10 ounces goat cheese
2 to 4 ripe tomatoes
4 medium sized cucumbers, thinly sliced
2 small white onions (Vidalia will work great for this if they are available), julienned
20 mint leaves
1/2 cup white vinegar
1/2 cup extra-virgin olive oil
Salt and pepper

In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers and onions to bowl.
Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil.
Mix well. Add salt and pepper, to taste. Refrigerate for 1 hour, then serve.

Yield: 5 servings
Prep Time: 10 minutes
Inactive Prep Time: 1 hour

Ease of preparation: easy