Cucumber salad with roasted rack of lamb
Source: https://www.oldenburger-professional.com/rcp_recipe/cucumber-salad-with-roasted-rack-of-lamb
Total time
30 Minutes
Difficulty
normal
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 500 | g | of cucumber |
| 200 | g | red onions |
| 200 | g | Oldenburger Shani Whipping Cream |
| 2 | tbsp | white vinegar |
| 50 | ml | sunflower oil |
| Salt | ||
| Pepper | ||
| 1 | kg | lamb rack, ready to cook |
| 6 | cloves | of garlic |
| 3 | tbsp | sunflower oil |
Preparation
- For the salad, rinse the cucumber through hot water, pat dry and cut lengthwise into thin strips using a peeler. Peel onions and cut into thin strips. Mix the Shani whipping cream and vinegar in a bowl and stir in the sunflower oil gradually. Season with salt and pepper. Then mix in the dressing with cucumbers and onions and put aside to let it absorb.
- In the meantime, rinse lamb, dab dry and season with salt. Peel garlic cloves. Heat oil in a pan and sear the lamb about 5 minutes on both sides. Add garlic cloves. Wrap the rack of lamb with the garlic in aluminum foil and let it rest for about 5 minutes (cooking doneness: medium). Slice the rack of lamb and serve with garlic and cucumber salad.
Nutritional values per serving
| Energy | 4.105,0 kJ | |
| Calories | 981,1 kcal | |
| Protein | 65,0 g | |
| Fat | 77,0 g | |
| Carbohydrates | 8,0 g |
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