Rack of Lamb with Mint Salsa Verde Recipe
Our delicious French-trimmed rack of lamb makes the perfect centrepiece for your Easter meal. We like to serve this with boiled baby potatoes, cooked while the lamb rests.
Method
Preheat the oven to 220°C (fan200°C; Gas Mark 7). Take the lamb racks and use a sharp knife to score the fat in a criss-cross pattern, keeping the lines roughly 2cm apart and being careful not to cut down into the meat itself. Sit the lamb in a roasting tin and drizzle with the oil, then season generously with salt and pepper and place in the oven for 25 minutes.
Meanwhile, make the salsa. Wash the herbs and shake them dry, then remove and discard any tough stems and chop the leaves roughly. Put them in a food processor, then crush in the garlic clove, add the anchovies, cornichons or gherkins, honey and lemon juice and pulse a couple of times. Pour in the oil and blend for up to a minute, or until fairly smooth, then season to taste with salt and pepper, tip into a serving dish and set aside.
When the lamb is cooked, remove it from the oven and cover it with foil, then leave to rest for at least 10 minutes (this is a great time to boil, steam or prep any accompanying veg or salad). To serve, take each rack and use a sharp knife to slice firmly downward between the bones to create individual chops. Plate three chops per person, drizzle them with a little salsa verde, then take to the table together with any accompanying veg and the rest of the salsa.
