Roast Rack of Lamb With Lemon-Mint Salsa Verde

1. 1

   Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor.

2. 2

   Pulse a few times and then with the motor running, add the oil.

3. 3

   Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving.

4. 4

   The rest will be used as the marinade.

5. 5

   Trim the fat on the lamb racks to a 1/4-inch-thick layer.

6. 6

   Poke holes all over the lamb with a fork to help the marinade penetrate.

7. 7

   Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern.

8. 8

   Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish.

9. 9

   Brush the salsa verde marinade all over the racks.

10. 10

    Cover and refrigerate for at least 8 hours, and up to 24 hours.

11. 11

    Heat the oven to 425F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer.

12. 12

    Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde.

13. 13

    Roast for 15 minutes.

14. 14

    Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes.

15. 15

    Let the meat rest for 5 minutes before carving into chops.

16. 16

    Drizzle the remaining salsa verde over each serving.

* Per serving · 4 servings · Values may vary.