Roasted Rack of Lamb

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 to 5 servings
Level:
Easy

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.)

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


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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    Not what you're looking for? Try:

    Roasted Rack of Lamb

    Recipe courtesy of Michael Symon