Lamb racks with salsa verde recipe
Annabel Langbein makes her own salsa verde from herbs, capers, anchovies, onion and mustard to coat a rack of lamb. The most important thing to remember here is that your oven needs to be really hot before the lamb racks go in. It’s also important to rest the meat for almost as long as you roast it.
Ingredients
1. For the salsa- 100 g parsley leaves
- 40 chopped chives
- 250 ml extra virgin olive oil
- 4 tbsp capers
- 3 cloves garlic
- 4 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 pinch ground black pepper
- 0.25 small red onion, chopped
- 10 anchovies
- 1 hard-boiled egg, yolk only
- 3 lamb racks, trimmed, or 3-4 lamb rumps
- 4 tbsp salsa verde (see above)
- 1 pinch flaky salt and ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- For the salsa verde: whisk everything together in a food processor until smooth. It will make 500ml (you only need 4 tbsp), so keep the rest in a covered jar in the fridge for about a week or it can be frozen.
- Rub the lamb all over with salsa verde and season with salt and pepper. Cover and stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven.
- When you are ready to eat, preheat oven to 230C/210C fan/gas 8. Transfer lamb to an oven tray or heavy cast iron dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish from the oven, cover it with tinfoil and then place a couple of clean cloths over the top to keep it warm while it rests for 10-15 minutes.
- Slice between the bones to separate the lamb rack into cutlets and serve on a bed of broad bean mash, accompanied by an extra dish of Salsa Verde.
Recipe taken from Annabel Langbein - The Free Range Cook
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