Rack of Lamb with Salsa Verde
Blushing pink in the centre, wrapped in a fragrant layer of herbs, and partnered with a zesty salsa verde, this Rack of Lamb is both rustic and refined.
How long will it take?
50 minutes
What’s the serving size?
Serves 4
What do I need?
For the Lamb
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 tbsp rosemary, finely chopped
- 1 tbsp thyme leaves
- 1 tsp Dijon mustard
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- 1 rack of lamb, approx. 900 g
For the Salsa Verde
- 1 cup flat-leaf parsley
- 1 tbsp capers, drained
- 2 anchovy fillets
- 1 clove garlic
- Zest of 1 lemon
- Juice of ½ lemon
- 60 mL olive oil
- Pinch of salt
- Pinch of freshly cracked black pepper
How do I make it?
- Preheat the oven to 200C.
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, mustard, salt and pepper.
- Pat the rack of lamb dry and rub the herb mixture all over the meat side. Let it sit for 10–15 minutes while you prepare the salsa verde.
- Make the salsa verde by adding parsley, capers, anchovies, garlic, lemon zest and juice to a food processor.
- Pulse until finely chopped but not a purée.
- Stream in the olive oil until the mixture becomes spoonable.
- Season to taste and set aside — it should stay bright and punchy.
- Heat a frying pan over medium-high heat. Sear the lamb for 2 minutes on each side until lightly browned.
- Transfer the lamb to a baking tray and roast for 18–22 minutes for medium-rare (internal temperature around 55C).
- Rest for 15 minutes before slicing.
- Slice between the bones into neat cutlets. Arrange on a warm plate and spoon over salsa verde.
TOP TIPS
- Serve with crispy rosemary potatoes, roasted carrots with honey and thyme, or couscous with mint and toasted almonds.
- Removing the lamb from the fridge 20 minutes before cooking will help it come to room temperature and cook evenly.
- Don’t skip the resting time – this is crucial to allow the juices to reabsorb into the lamb enhancing the tenderness of the meat.
- Ensure you use a sharp knife to slice the lamb. A dull blade will tear at the meat.
