Cucumber Salad with Roasted Rack of Lamb

Name: Cucumber Salad with Roasted Rack of Lamb
Total time: 50 min
Ingredients: For the Salad:; 130 g cucumber; 50 g red onions; 50 g Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg; 0.5 tbsp white vinegar; 0.2 tbsp mustard; salt; pepper; For the Rack of Lamb:; 10 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.25 kg lamb rack, sliced; 1.5 garlic cloves; sea salt; a few branches rosemary; a few branches thyme

Source: https://www.oldenburger-professional.com/rcp_recipe/cucumber-salad-with-roasted-rack-of-lamb-pro

Total time

50 Minutes

Difficulty

advanced

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.

Ingredients

Portions

Quantity	Unit	Ingredient
For the Salad:
1300	g	cucumber
500	g	red onions
500	g	Oldenburger Whipping Cream, 35% fat
5	tbsp	white vinegar
2	tbsp	mustard
		salt
		pepper
For the Rack of Lamb:
100	g	Oldenburger Butter, unsalted
2.5	kg	lamb rack, sliced
15		garlic cloves
		sea salt
		a few branches rosemary
		a few branches thyme

Preparation

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 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, salt to taste. 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.