Lamb racks with salsa verde recipe Recipe

Name: Lamb racks with salsa verde recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) parsley leaves; 40 chopped chives; 250 ml (8.8fl oz) extra virgin olive oil; 4 tbsp capers; 3 cloves garlic; 4 tbsp lemon juice; 2 tsp Dijon mustard; 1 pinch ground black pepper; 0.25 small red onion, chopped; 10 anchovies; 1 hard-boiled egg, yolk only; 3 lamb racks, trimmed, or 3-4 lamb rumps; 4 tbsp salsa verde (see above); 1 pinch flaky salt and ground black pepper

Servings: persons

100 g (3.5oz) parsley leaves
40 chopped chives
250 ml (8.8fl oz) extra virgin olive oil
4 tbsp capers
3 cloves garlic
4 tbsp lemon juice
2 tsp Dijon mustard
1 pinch ground black pepper
0.25 small red onion, chopped
10 anchovies
1 hard-boiled egg, yolk only
3 lamb racks, trimmed, or 3-4 lamb rumps
4 tbsp salsa verde (see above)
1 pinch flaky salt and ground black pepper

1
For the salsa verde: whisk everything together in a food processor until smooth.
2
It will make 500ml (you only need 4 tbsp), so keep the rest in a covered jar in the fridge for about a week or it can be frozen.
3
Rub the lamb all over with salsa verde and season with salt and pepper.
4
Cover and stand for at least 30 minutes, or refrigerate for up to 12 hours.
5
If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven.
6
When you are ready to eat, preheat oven to 230C/210C fan/gas 8.
7
Transfer lamb to an oven tray or heavy cast iron dish and roast for 16-20 minutes or until it is done to your preference.
8
Remove the dish from the oven, cover it with tinfoil and then place a couple of clean cloths over the top to keep it warm while it rests for 10-15 minutes.
9
Slice between the bones to separate the lamb rack into cutlets and serve on a bed of broad bean mash, accompanied by an extra dish of Salsa Verde.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 g (3.5oz) parsley leaves, 40 chopped chives, 250 ml (8.8fl oz) extra virgin olive oil, 4 tbsp capers, and more.

Yes, Lamb racks with salsa verde recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lamb racks with salsa verde recipe

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