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Roasted Rack of Lamb

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 8



  • 2 frenched rack of lamb
  • coarse ground black pepper
  • 10 oz goat cheese
  • 2 - 4 ripe tomatoes
  • 4 medium cucumbers
  • 2 small Vidalia onions
  • 1/2 cup white vinegar
  • 1/2 cup extra virgin olive oil
  • 20 mint leaves
  • Salt, to taste
  • coarse ground black pepper, to taste



Preheat oven to 375 °F. 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.