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.)
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
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