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Rack of Lamb with Salsa Verde

Prep Time20 mins
Cook Time30 mins
Servings: 4
Author: Andra Constantinescu


  • 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.