Cucumber Salad with Roasted Rack of Lamb

Preparation Time:
30 mins
Cooking Time:
20 mins
10 people


For the salad: 
For the rack of lamb: 


Fresh herbs like rosemary and thyme are perfect for a rack of lamb. Just add to melted butter and pour over the meat several times while cooking.


Rinse the cucumber under hot water, pat dry and cut lengthwise into thin strips using a peeler. Peel onions and cut into thin strips. Rinse lamb, dab dry, chop in portions and season with salt. Peel garlic cloves.

The Cucumber Salad

Mix the Oldenburger SHANI whipping cream, vinegar and mustard in a bowl. Season with salt and pepper. Then mix in the dressing with cucumbers and onions and put aside.

The Lamb

Heat Oldenburger Butter in a pan and sear the lamb portions for about 5 minutes on both sides. Add garlic cloves and fresh thyme and rosemary. Wrap the rack of lamb with the garlic in aluminum foil and let it rest for about 5 minutes for a medium cooked meat.

The Final Touch

Serve the lamb rack on a bed of cucumber salad with some garlic.

Tips from Chefs to Chefs

01. If you want the lamb to be fully well-cooked, simply extend the cooking time a bit. Sear the lamb over medium heat for about 10 minutes and let it rest for about 10 minutes in aluminum foil.

02. Cooking temperature for lamb racks: medium 60-62°C well done 68°C

03. Do not remove the bone from the meat. Leaving the bone on the meat while frying will result in the meat being juicier. The flavour, too, will be much improved.

Recommended Products

Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg
  • natural and creamy flavour
  • great stability
  • great whipping volume
  • ideal for filling

Exclusive Insights 

Receive our latest news with exciting tips and tricks.

Click here and stay up to date