Herbed Lamb Rack with Salsa Verde - James Martin Chef

Ingredients

• 7 rib lamb rack, trimmed and cleaned
• 1 tbsp Dijon mustard
• 1 small bunch rosemary
• 25g capers
• 2 thick slices of white bread, torn
• 6 anchovies
• 2 cloves garlic
• 1 lemon, zest
• Few sprigs of mint and parsley
• 2 cavolo nero leaves, deep fried until crisp
• Few capers
• 1 lemon, juice and zest
• Splash of olive oil
• 400ml veal stock
• 50ml madeira
• Knob of butter
• Heat the oven to 200c.
• Heat a large fry pan to hot, and proceed to fry the lamb fat side down for 2 minutes.
• Brush the fat on the lamb with mustard, then top with the crust mix. Roast for 15 to 18 minutes, then rest for 10 minutes.
• Heat the stock until boiling, reduce by half, then add the wine and butter.
• Meanwhile, deep fry the cavolo nero until crisp at 160c, and then drain and chop. Mix this with all the salsa ingredients.
• Slice the lamb, and serve with the salsa, a dollop of hot mash, sauce and cavolo nero.