Cucumber salad with roasted rack of lamb

Name: Cucumber salad with roasted rack of lamb
Total time: 30 min
Ingredients: 125 g of cucumber; 50 g red onions; 50 g Oldenburger Shani Whipping Cream 35% fat, UHT; 0.5 tbsp white vinegar; 12.5 ml sunflower oil; Salt; Pepper; 0.25 kg lamb rack, ready to cook; 1.5 cloves of garlic; 0.75 tbsp sunflower oil

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

Total time

30 Minutes

Difficulty

normal

Ingredients

Portions

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.

Tip: 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.

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