Rack of lamb with salsa verde
- May 2011
- for 4 people
- Takes 15 minutes to make, 25 minutes to cook, plus resting
Rack of lamb is the easiest cut of meat to cook and serve because there’s no tricky carving in front of your guests.
- 39.4g (11.5g)
- 0.9g (0.3g sugar)
- 2 x 6-bone racks of lamb, trimmed (see tip)
- 1 tbsp olive oil
For the sauce
- 2 small handfuls of fresh mint leaves
- 2 large handfuls of fresh parsley leaves
- 2 tbsp capers, rinsed
- 8 anchovy fillets, rinsed
- 100ml olive oil
- 2-4 tbsp lemon juice
- Preheat the oven to 220°C/fan200°C/gas 7. Remove the skin from the lamb if it is still attached, then score the fat in a criss-cross pattern with lines 1-2cm apart, trying not to cut into the meat.
- Put the lamb in a small roasting tray, drizzle with the olive oil and season well. Cook in the oven for 22-28 minutes, depending on how pink you like it to be.
- Meanwhile, to make the sauce, put the mint, parsley, capers, anchovies, olive oil and 1 tbsp lemon juice in a food processor. Whizz for 1 minute, then taste and add more salt, pepper or lemon juice to taste if needed.
- Once the lamb is cooked to your liking, remove from the oven, cover with foil and rest for 10 minutes. Cut between the chops and serve 3 per person. Serve with a drizzle of the mint and parsley sauce.
Ask your butcher to trim the fat and meat from the top of the rib bones (this is called French-trimming) for the most attractive presentation.
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