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Seared Lamb Rack with Cucumber Slaw

Serves: 2
Hands On Time: 
Total Time: 


Cucumber Slaw
1/2 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 teaspoon honey
1 English cucumber, peeled, seeded and thinly sliced on the bias
2 scallions, thinly sliced
3 tablespoons chopped Italian parsley
10 large mint leaves, chopped
Kosher salt and freshly ground black pepper

Lamb Rack
1 (8-bone) rack of lamb, cut into 4 (2-bone) chops
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
4 sprigs rosemary
5 cloves garlic, unpeeled


To make the cucumber slaw: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, lemon juice and honey. Fold in the cucumber, scallions, parsley and mint. Season to taste with salt and pepper.

To make the lamb: Heat the oven to 450 degrees.

In a large cast iron skillet, heat the oil over medium-high heat. Season the lamb generously on all sides with salt and pepper. When the oil is shimmering, place the lamb in the skillet fat side-down. Sear until golden brown, about 3 minutes, then turn lamb on one cut side and cook for 2 minutes. Flip and sear on the second cut side for 2 more minutes. Transfer the skillet to the oven and cook until an instant read thermometer reads 125 degrees (for medium rare), 5 to 7 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.

To serve, divide the cucumber slaw between serving plates. Cut the lamb into eight individual chops and place four on each plate with the cucumber slaw. Serve.

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