Leafy Salad with Watermelon, Sheep Cheese and Lamb Rack

Ingredients

• 800 g lamb rack
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 2 cloves garlic
• 2 sprigs Rosemary
• 0.5 onion (blue, sliced into rings)
• 1 bundle arugula (large)
• 0.25 watermelon
• 100 g olives (black pitted)
• 150 g sheep cheese
• 4 tbsp Lemon juice
• 4 tbsp olive oil

Instructions

1. 1.

   Scrape the bones from the lamb rack with a knife blade. Pat the meat dry, season with salt and pepper. Preheat the oven to 80 °C. Wash the rosemary, pat dry, pluck the needles from the stems and roughly chop. Heat olive oil in a large pan, press two garlic cloves into the oil, briefly sauté, then add the lamb racks and brown for about 5 minutes in the hot oil. Sprinkle the browned lamb racks with half the rosemary, place them in an oven‑proof dish (or on a sheet) and bake in the middle rack of the oven for about 1 hour.

2. 2.

   Wash the arugula, rinse, shake dry. Crumble the cheese. Cut the watermelon into bite‑sized pieces. Mix everything together and distribute onto plates, arrange sliced lamb on top, drizzle with lemon juice and olive oil, and serve.