Lamb racks with salsa verde 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!