INGREDIENTS
(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
sugar
salt
pepper
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
INSTRUCTIONS
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.
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 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.
