Rack of lamb with salsa verde baby potatoes and minty yoghurt – Food & Home Magazine
Spoil yourself and family with this delicious rack of lamb, paired with salsa verde baby potatoes and minty yoghurt. A tasty meal.
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Ingredients
- <h3>SALSA VERDE<h3>
- 3 large tomatoes
- 1 garlic clove, peeled and sliced
- 3 tbsp olive oil
- salt
- freshly ground black pepper
- 3 jalapeños, seeded and chopped
- ½ tsp ground cumin
- 1 small red onion, peeled and chopped
- handful chopped fresh coriander
- squeeze fresh lemon juice
- 1kg cooked baby potatoes
- <h3>RACK OF LAMB</h3>
- small handful chopped fresh rosemary sprigs + extra, to garnish (optional)
- 2 tbsp olive oil
- 1 rack lamb cutlets (about 8 chops in total)
- <h3>YOGHURT</h3>
- 80g double-cream plain/Greek yoghurt
- 2 handfuls chopped fresh mint leaves + extra, to garnish (optional)
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