Herbed Lamb Rack with Salsa Verde
This Herbed Lamb Rack with Salsa is a perfect spring time Sunday lunch! Serve with a veal stock and madeira sauce and creamy mash!
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Roasting pan
- Saucepan
- Deep fryer
- Potato masher
- Fine-mesh sieve
- Spoon
- Tongs
- Paper towel
- Kitchen towel
Ingredients
- 7 ribs 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
- To serve – mash, butter, cream and deep fried cavolo nero
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