Cucumber Salad with Roasted Rack of Lamb

Feels like a summer barbeque – recipe for a roasted rack of lamb on a bed of fresh and sappy cucumber salad

A fresh breeze, barbeque and young lambs – this recipe sets you dreaming of spring and summer.

Preparation time: 30 minutes

Cooking time: 20 minutes

For 10 people

(10 portions)

For the salad:

1.3 kg of cucumber

500 g red onions

500 g Oldenburger SHANI Whipping Cream, 35% fat

5 tbsp white vinegar

2 tbsp mustard





For the rack of lamb:

2.5 kg lamb rack, sliced

15 garlic cloves

100 g Oldenburger Butter, unsalted

sea salt

a few branches rosemary

a few branches thyme

freshly milled pepper


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.


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.

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.

02. Cooking temperature for lamb racks:

  • medium 60-62°C
  • well done 68°C

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