Every Brit loves a Sunday roast, and I am certainly no exception.
This rack of lamb with salsa verde is one of the easiest things to make, it looks impressive and tastes incredible.
I’ve chosen to roast my lamb and pile it on top of buttery, mustard mash and summer greens. However, it would be equally delicious thrown on the barbie and served with salted new potatoes, fresh salad and cocktails.
It’s up to you… and the Great British weather.
I also happen to like my meat pink, or still wriggling if at all possible. I understand that some people don’t feel this way, so please, feel free to adjust the cooking times to suit you.
To serve 2 people, you will need:
1 rack of lamb (6 bones)
1 potted parsley plant
2 tablespoons of capers
Zest & juice of one large lemon
6 anchovies
1 tblsp dijon mustard
2 cloves garlic
1 egg yolk
Slug of olive oil
Grab all of your ingredients, minus the lamb and put them in your processor. If you don’t have a blender, just use a pestle and mortar… or chop everything as finely as you can and mix together.
Whizz together, until you have a beautifully fragrant, green gloop.
Take your meat…
…pour on some of your salsa, and rub it all over.
Once it’s entirely covered, wrap it up in some clingfilm and leave to relax. It needs a minimum of 30mins, but can be left over night in the fridge (this is what I did). If you leave it in the fridge, remove it 30mins before you cook it so the meat comes back to room temp.
Pre-heat your oven to 230 C or 450 F , with your pan/dish inside, getting nice and hot. When it’s heated, remove the dish and place the lamb in, skin down.
This should sizzle and steam a little. Enjoy the smell… it’s good, right?!
Pop it straight into the oven.
Roast for about 16-20 mins, depending on how rare you like it. (Remember it will continue to cook as it rests, so don’t worry if it’s a little bloodier than you want.)
Remove from the oven and cover with tin foil and a couple tea towels. The meat needs to rest for roughly the same time as it was roasted for. While it does this, make your mash.
Stir through a generous teaspoon of your favourite mustard, lots of butter and a big glug of cream.
After about 20mins, your lamb should look like this-
Cut it into individual chops, and serve.
Scoop a little of your salsa verde ontop…
and devour.
