Rack of Lamb with Salsa Verde
Servings: 4
Ingredients
- 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
Instructions
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.