- Serves: 6
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus marinating
- Effort: easy
- 3 racks of lamb, trimmed, or 3-4 lamb rumps
For the salsa verde
- 40 g leaves of parsley
- about 40 chives, chopped
- 250 ml extra virgin olive oil
- 4 tbsp capers
- 3 cloves garlic
- 4 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/4 small red onions, chopped
- 8-10 canned anchovies, drained
- 1 hard-boiled egg, yolk only
1. For the salsa verde: purée all the ingredients together in a food processor until smooth. This recipe makes about 500ml: the excess salsa verde will keep in a covered jar in the fridge for about a week, or it can be frozen.
2. Rub 4 tablespoons of the salsa verde all over the lamb and season with flaky sea salt and freshly ground black pepper. Cover and leave to marinate 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.
3. When almost ready to eat, preheat the 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.
4. Slice between the bones to separate the racks of lamb into cutlets and serve accompanied by an extra dish of salsa verde.
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