Rack of lamb with salsa verde
Another gem from Mary B.
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 restless.co.uk.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Roasting pan
- Oven
- Stove
- Aluminum foil
- Measuring spoon
- Spoon
- Saucepan
- Carving knife
- Serving platter
Ingredients
- 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed
- 1 garlic clove, crushed
- 1 unwaxed lemon, finely grated zest and juice
- 2 tsp runny honey
- 2 tbsp oil
- small bunch flatleaf parsley, finely chopped
- small bunch basil leaves, finely chopped
- 8 anchovies, finely chopped
- 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)
- 1 tsp runny honey
- 150ml/5fl oz olive oil
- salt
- freshly ground black pepper
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