Roasted Rack of Lamb Recipe by Paula Deen

Level: Moderate

Time: 40 MINUTES

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  • 2 frenched rack of lamb
  • black pepper, course ground
  • 10 oz goat cheese
  • 2 - 4 ripe tomatoes
  • 4 medium cucumbers, thinly sliced
  • 2 small white onions, julienned (vidalias will work great for this if they are available)
  • 1/2 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 20 mint leaves


Preheat oven to 375°. Rub lamb racks thoroughly with black pepper. Place on heated cast iron skillet and sear all sides until medium rare. Place racks in oven to finish cooking. Roast lamb racks in oven for approx 15 minutes. Allow lamb to cool for about 10 minutes. Slice racks into chops and fan around a small pile of Cucumber, Tomato mint salad.


Note: If you're not searing in cast iron you can place lamb in a shallow baking pan for the oven.



In a large mixing bowl crumble goat cheese. Add tomatoes, cucumbers and onions to bowl. Cut mint leaves chiffonade-style into shreds and add to salad. Add vinegar and olive oil. Mix well. Add salt and pepper to taste. Refrigerate for one hour.

Roasted Rack of Lamb


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