Roasted Rack of Lamb

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Rub lamb racks thoroughly with black pepper.

3. 3

   Place on heated cast iron skillet and sear all sides.

4. 4

   Place racks in oven to finish cooking for approximately 15 minutes, until medium-rare.

5. 5

   Allow lamb to cool for about 10 minutes.

6. 6

   Slice racks into chops and fan around a small pile of Cucumber, Tomato, Mint Salad.

7. 7

   (Note: If you're not searing in cast iron, place lamb in a shallow baking pan for the oven.)

8. 8

   10 ounces goat cheese

9. 9

   2 to 4 ripe tomatoes

10. 10

    4 medium sized cucumbers, thinly sliced

11. 11

    2 small white onions (Vidalia will work great for this if they are available), julienned

12. 12

    20 mint leaves

13. 13

    1/2 cup white vinegar

14. 14

    1/2 cup extra-virgin olive oil

15. 15

    Salt and pepper

16. 16

    In a large mixing bowl crumble goat cheese.

17. 17

    Add tomatoes, cucumbers and onions to bowl.

18. 18

    Cut mint leaves chiffonade-style into shreds and add to salad.

19. 19

    Add vinegar and olive oil.

20. 20

    Mix well.

21. 21

    Add salt and pepper, to taste.

22. 22

    Refrigerate for 1 hour, then serve.

23. 23

    Inactive Prep Time: 1 hour

24. 24

    Ease of preparation: easy

* Per serving · 4 servings · Values may vary.

No additional tips available.