Cucumber salad with roasted rack of lamb

Preparation

1 For the salad, rinse the cucumber through hot water, pat dry and cut lengthwise into thin strips using a peeler. Peel onions and cut into thin strips. Mix the Shani whipping cream and vinegar in a bowl and stir in the sunflower oil gradually. Season with salt and pepper. Then mix in the dressing with cucumbers and onions and put aside to let it absorb.

2 In the meantime, rinse lamb, dab dry and season with salt. Peel garlic cloves. Heat oil in a pan and sear the lamb about 5 minutes on both sides. Add garlic cloves. Wrap the rack of lamb with the garlic in aluminum foil and let it rest for about 5 minutes (cooking doneness: medium). Slice the rack of lamb and serve with garlic and cucumber salad.

Tip: If you want the lamb to be fully well-cooked, simply extend the cooking time a bit. Sear the lamb over medium heat for about 10 minutes and let it rest for about 10 minutes in aluminum foil.