Reverse-Seared Rack of Lamb with Minty Salsa Verde | PrimalGourmet

Ingredients

• 1 rack of lamb (8 to 10 bones)
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly-cracked pepper (to taste)
• 1 tablespoon freshly-squeezed lemon juice
• 2 cloves garlic (finely chopped, plus 2 cloves lightly smashed with the skin left on)
• 1 teaspoon fresh rosemary (finely chopped, plus 2 whole sprigs )
• 1 teaspoon fresh thyme (finely chopped, plus 2 whole sprigs )
• 2 tabelspoons butter (substitute ghee or beef tallow)
• 1 small shallot (finely chopped)
• 2 tabelspoons finely chopped fresh parsley leaves
• 8-10 finely chopped fresh mint leaves
• 2 cloves garlic (finely chopped or grated)
• 1 red finger chili pepper (thinly sliced, substitute serrano, jalapeño or Anaheim pepper)
• 1/3 cup extra-virgin olive oil
• juice of half a lemon (plus more to taste)
• 1 teaspoon maple syrup (optional; omit for Whole30)
• kosher salt and freshly cracked black pepper (to taste)
• 1.5 pounds creamer potatoes (substitute baby potatoes)
• kosher salt
• 3 tablespoons beef tallow (substitute extra-virgin olive oil, avocado oil, ghee or butter)
• freshly-cracked black pepper
• 1 tablespoon fresh thyme leaves (substitute finely chopped fresh rosemary)