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Grilled Rack of Lamb with Cucumber Salad

Eric Ripert | Yield: 6
Chef Eric Ripert is equally adept with meat as he (famously) is with fish. Here, he simply grills seasoned lamb chops then serves them with a bright vinaigrette of lime, soy, ginger and mint.
Recipe - Grilled Rack of Lamb with Cucumber Salad –  Lamb – Dartagnan.com

Ingredients

  • 1 cucumber, peeled and thinly sliced
  • 2 Frenched and Cap-Off Rack of Lamb, cut into individual chops
  • 6 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and chopped
  • 3 sprigs thyme, leaves picked
  • 1 sprig rosemary, leaves picked
  • Salt and freshly ground white pepper
  • 1 lime, juiced
  • 3 tablespoons organic soy sauce
  • 1/2 tomato, seeded and cut into 1/4-inch dice
  • 1 shallot, finely diced
  • 1 teaspoon fresh ginger, minced
  • 1/2 sweet green banana pepper, cut into 1/4-inch dice
  • 1/2 jalapeño pepper, finely diced
  • 6 mint leaves, julienned

Preparation

  1. Overlap cucumber rounds in the shape of a circle in the center of each plate. Cover each plate with plastic wrap and refrigerate until ready to serve.
  2. Place the lamb chops on a large platter and cover with 3 tablespoons of extra virgin olive oil, chopped garlic, rosemary and thyme. Marinate the lamb while the grill is heating.
  3. Light a grill or heat a grill pan over high heat. Season the chops with salt and pepper and place on the grill. Cook until seared on one side, about 3 minutes. Turn over and cook to medium rare or a bit under, about 3 more minutes. The meat will continue to cook with the residual heat while resting.
  4. Make salad: Whisk together the lime juice, soy sauce and any jus that has collected on the lamb platter in a large mixing bowl. Slowly whisk in the remaining 3 tablespoons of olive oil. Add the tomato, shallot, ginger, sweet pepper, jalapeño and mint and stir to combine.
  5. Carve the lamb off the bones and thinly slice. Add the lamb to the salad mixture. Toss to combine all the flavors. Season to taste with salt and pepper.
  6. To serve, season the cucumber slices with salt and pepper. Place equal portions of the lamb salad in the center of each cucumber crown. Serve immediately.

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