Rack of lamb with minty salsa verde
Print Recipe
Ingredients
- 1 rack of lamb French trimmed
- Olive oil
- A few rosemary stalks
Salsa verde
- 1 clove of garlic crushed
- a small handful of: mint basil and parsley (equal quantities) – finely chopped
- The total quantity chopped will be ¼ cup
- 2 Tbsp drained capers whole
- 6 anchovy fillets
- 1 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 5 – 6 Tbsp really good Extra virgin olive oil
- Additional sea salt and black pepper optional an to taste
New potatoes
- 700 gms new potatoes I love the Woolies Mediterranean new potatoes
- Zest for half a lemon peeled off with a vegetable peeler
- Zest from the other half a lemon finely grated
- 2 rosemary stalks
- Half a handful parsley and mint stalks removed and chopped
- Maldon salt and black pepper
Instructions
To cook the lamb:
- Pre-heat the oven to 190C
- Heat a non-stick skillet to searing hot, brush the lamb lightly with olive oil, and season with salt and pepper. Brown the meat starting with the fat side down until golden. Move the rack around to expose all the meat parts to the heat to seal. Place this in a small roasting dish on tip of 3 stalks of rosemary (tip – dip the stalks in the boiling water the potatoes are about to cook in to rerelease the aromatics). Roast for 20-25 minutes if it’s a small rack and if you like your lamb pink in the middle. Remove, cover with foil and allow it to rest for 5 – 10 minutes.
To make the potatoes:
- Bring a medium pot filled with water to a boil. Add the peeled lemon zest, salt, and rosemary, and cook your potatoes until they are knife tender. Drain, remove the aromatics, and then toss in a good glug of olive oil, the chopped parsley, and mint and season well with sea salt and freshly ground black pepper.
To make the salsa verde:
- Chop the herbs by hand and then chop the capers and anchovies separately and combine them with all the ingredients. This can be made ahead