Food and Travel Magazine | Grilled rack of lamb with mint salsa verde…
Grilled rack of lamb with mint salsa verde and pistachio crumble
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Ingredients
- 2 racks of lamb (total 16 chops), French-trimmed
- extra virgin olive oil, to rub
- 95g pistachios, toasted and coarsely chopped, to garnish
- 60g mint leaves, plus extra to garnish
- 45g flat-leaf parsley leaves
- 15g tarragon leaves
- 1tbsp capers, drained
- 1 garlic clove
- 3 oil-packed anchovy fillets
- grated zest 1 lemon, plus juice of 1/2
- 120ml extra virgin olive oil
- 1 Fresno or other fiery chilli, finely diced, plus extra to garnish
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