Rack of Lamb with Salsa Verde
This is great served with some smashed new potatoes and roasted vegetables! If you’re planning a BBQ, you could do the same with a lovely leg of lamb, roasted on the BBQ and served on a plate with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodoptions.co.uk.
Cooking tools:
- Food processor
- Roasting pan
- Chef's knife
- Skillet
- Oven
- Stove
- Spoon
- Measuring spoon
- Aluminum foil
Ingredients
- 2 x 6-bone racks of lamb, trimmed
- 1 tbsp olive oil
- Fresh rosemary and four garlic cloves in skins
- Butter for cooking
- 2 small handfuls of fresh mint leaves
- 2 large handfuls of fresh parsley leaves
- 2 tbsp capers, rinsed
- 8 anchovy fillets, rinsed
- 100ml olive oil
- 2-4 tbsp lemon juice
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