Frenched Lamb Rack Recipe with Salsa Verde | Amelia Park

Ingredients

• 1 x 800g rack of lamb
• 1 Tbsp olive oil
• 1 Tbsp butter
• Salt and pepper to taste
• 1 cup green basil, leaves picked
• 1 cup parsley, leaves picked
• 1⁄2 cup mint leaves
• 1 garlic clove
• 1⁄2 Tbsp capers
• 1 tsp dijon mustard
• 1⁄2 Tbsp red wine vinegar
• 4 Tbsp extra virgin olive oil
• 1⁄4 tsp salt
• 1 1⁄2 cups cream
• 2 garlic cloves, minced
• 2 tbsp butter, melted
• 1 kg potatoes, scrubbed and thinly sliced to 3mm thick
• 1 tsp salt
• 1 tsp pepper
• 2 cups grated cheese (use a cheese with good flavour such as gyurere or an aged cheddar) 2 tsp fresh thyme