Roasted Rack of Lamb (Paula Deen) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 racks lamb, frenched |
coarsely ground black pepper |
cucumber, tomato mint salad, recipe follows |
Directions:
1. Preheat oven to 375 degrees F.
2. 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.)
3. Cucumber, Tomato, Mint Salad:
4. 10 ounces goat cheese
5. 2 to 4 ripe tomatoes
6. 4 medium sized cucumbers, thinly sliced
7. 2 small white onions (Vidalia will work great for this if they are available), julienned
8. 20 mint leaves
9. 1/2 cup white vinegar
10. 1/2 cup extra-virgin olive oil
11. Salt and pepper
12. 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.
13. Yield: 5 servings
14. Prep Time: 10 minutes
15. Inactive Prep Time: 1 hour
16. Ease of preparation: easy
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