Lamb racks with salsa verde recipe

Annabel Langbein
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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

2. For the lamb

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.