Rack of lamb with salsa verde
- Published: 30 Apr 11
- Updated: 18 Mar 24
Rack of lamb is the easiest cut of meat to cook and serve because there’s no tricky carving in front of your guests.
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for 4 people
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Takes 15 minutes to make, 25 minutes to cook, plus resting
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Ingredients
- 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
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Method
- 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.
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- Recipe from May 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 531kcal
- Fat
- 39.4g (11.5g)
- Protein
- 43.7g
- Carbohydrates
- 0.9g (0.3g sugar)
- Fibre
- 0.7g
- Salt
- 1.6g
delicious. tips
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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