Rack of Lamb with Creamy Cucumber Sauce

Rack of Lamb with Creamy Cucumber Sauce
Recipe type: Main Dish
Serves: 8

Cucumber Sauce
  • 2 cucumbers
  • Salt
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • ½ clove garlic, minced
  • 1 tablespoon chopped dill
Rack of Lamb
  • 1 tablespoon canola oil
  • 2 lamb rack (about 2-1/4 pounds each), frenched and tied
  • Salt
  • 4 tablespoons margarine
  • 6 sprigs thyme
  • 4 cloves garlic, crushed but kept whole

For the sauce:
  1. Peel and grate the cucumbers on a box grater. Season with 1 teaspoon of salt and pour into a colander to drain excess moisture, about 1 hour. Combine mayonnaise and the drained cucumbers in a medium bowl. Stir in the lemon juice and olive oil. Stir in garlic and dill. Mix well and season with salt to taste.
For the lamb:
  1. Preheat the oven to 300°F.
  2. Heat the oil in a large cast-iron skillet over high heat. Season the lamb rack generously with salt. Place the rack in the skillet fat side down and sear over high heat until browned, 21/2 to 3 minutes. Turn and sear the bottom for 1 minute. Turn the rack back onto the fat side and add 2 tablespoons margarine, 3 sprigs thyme and 2 cloves garlic. Baste the rack with the margarine for 2-1/2 to 3 minutes. Transfer the lamb rack fat side up to a roasting pan. Repeat with 2nd rack of lamb. Roast in the oven for 10 minutes. Turn the lamb racks over, baste with juices, and return to the oven for another 10 minutes. Remove the lamb racks from the oven, turn it back over, and baste once more. Roast in the oven for another 10 to 15 minutes, until the internal temperature reaches 130° to 135°F, for rare meat. Let the lamb rack rest for 10 to 15 minutes before slicing.
  3. Serve with the cucumber sauce.