salsa verde recipe
Recipes,  Winter

Rack of Lamb with Salsa Verde (AD)

If there’s one condiment that works with lamb and is suitable for any season – that is the vibrant and fragrant salsa verde. Now as simple as it may sound, you might be surprised to find that there’s actually plenty of controversy around the origins and the ‘true’ recipe of the salsa verde.

Rack of lamb with salsa verde recipe
Rack of Lamb with Salsa Verde

Many would argue that parsley is the only herb to go in it, some try to convince us that lemon juice should actually be replaced by red wine vinegar, and most agree that capers are a must.

Now… while I do love my parsley, I usually tend to add at least one more herb to my salsa verde. This time was mint – but tarragon or thyme would work just as well and bring some extra flavour. As per the acidity, I tend to agree with those within the ‘lemon’ team – I believe that lemon brings more freshness and a mediterranean touch. When it comes to saltiness though, my mind is made up: you need a good mix of capers and anchovies to balance the herbs and bring all flavours together.

What I love about this salsa verde recipe is the fact that it stores really well, so I usually make a big batch of it and keep it in the fridge in an airtight container. And I always find food to pair it with during the week. It works best with red meat such as lamb or beef, but it is also great with fish – or even grilled vegetables. Add it to grilled asparagus or broccoli stems – you will be impressed!

Rack of Lamb with Salsa Verde

Andra Constantinescu
Prep 20 mins
Cook 30 mins
Servings: 4


  • 1 rack of lamb
  • 1 bunch parsley
  • 1/2 bunch mint
  • 3 cloves garlic
  • 100 ml oilve oil
  • 1/2 lemon just the juice
  • 1 tsp Epicure Anchovy Puree
  • 1 tsp capers


To cook the rack of lamb

  • Preheat the oven at 180C
  • Tap the rack of lamb with a paper towel and season with salt and pepper.
  • Sear in a hot pan, making sure to turn the meat on each side for about 2 minutes.
  • Transfer the pan in the oven anc continue cooking for 10-25 minute (depending on size).
  • Transfer the meat on a board and allow to rest for 10 minutes.
  • Before serving, slice and season with salt.

For the salsa verde

  • Finely chop the herbs, garlic and capers. Transfer in a bowl and mix with the olive oil, lemon juice and anchovy puree.

To serve

  • Serve the sliced rack of lamb with plenty of salsa verde on top.

The Epicure Anchovy Puree is this week’s star of the Ingredient of the Week Challenge hosted on Instagram. You can use it to add extra saltiness and a touch of umami to sauces, salsas and even pasta. So feel free to tag me @mintandrosemary and @EpicureCooks  if you want to recreate this recipe or if you wish to share your own recipe creation. Remember to use the hashtags: #TheWeeklyIngredientbyAndra and #BeEpicurious. The Epicure Anchovy Puree and other products are available at Ocado.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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