Recipe courtesy of Paula Deen
Roasted Rack of Lamb
Total:
30 min
Active:
5 min
Yield:
4 to 5 servings
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

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.)

Cucumber, Tomato, Mint Salad:

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

Pairs well with Merlot

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