Rack Of Lamb With Baby Turnips And Mint Salsa Verde

Name: Rack Of Lamb With Baby Turnips And Mint Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small cipolline or pearl onions; Kosher salt; 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour; Freshly ground black pepper; 1 tablespoon plus 1 cup olive oil; 1 pound baby turnips, stems trimmed, halved or quartered if large; 1 cup (packed) fresh cilantro leaves; 2 1/2 cups (packed) fresh mint leaves, divided; 1 small shallot, finely chopped; 1 garlic clove, finely grated; 1 tablespoon fresh lemon juice; 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional); 3 tablespoons (or more) red wine vinegar, divided

Servings: persons

1 pound small cipolline or pearl onions
Kosher salt
2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
Freshly ground black pepper
1 tablespoon plus 1 cup olive oil
1 pound baby turnips, stems trimmed, halved or quartered if large
1 cup (packed) fresh cilantro leaves
2 1/2 cups (packed) fresh mint leaves, divided
1 small shallot, finely chopped
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)
3 tablespoons (or more) red wine vinegar, divided

1
["Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.", "Preheat oven to 425u00b0F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12"" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.", "Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125u00b0F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.", "Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.", "Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde."]

280

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.

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

You need 13 ingredients. The key ingredients include: 1 pound small cipolline or pearl onions, Kosher salt, 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour, Freshly ground black pepper, and more.

Yes, Rack Of Lamb With Baby Turnips And Mint Salsa Verde 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!