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Lamb Racks with Salsa Verde
3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps 4 tbsp Salsa Verde, plus extra to serve flaky salt and ground black pepper
© Annabel Langbein Media
Rub the lamb all over with Salsa Verde, cover and allow to marinate at room temperature 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.
When you are ready to eat, preheat oven to 230˚C fanbake. Transfer lamb to an oven tray or heavy cast iron dish, season with salt and pepper and roast until done to your liking (16-20 minutes for medium rare). Remove from the oven, transfer to a carving board, cover with baking paper and a couple of clean teatowels and allow to rest for 10-15 minutes. Slice between the bones to separate the lamb racks into cutlets, or carve back straps or lamb rumps thin across the grain. Serve accompanied by extra Salsa Verde.
Serve on a bed of mashed broad beans or peas.
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