Lamb Rack with Mint & Caper Salsa Verde - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 frenched lamb racks
• olive oil
• mint & caper salsa verde
• a few mint tips & small flat-leafed parsley leaves, to serve
• 1 clove garlic, finely chopped
• 2 shallots, finely diced
• 1 tablespoon Dijon mustard
• 1 tablespoon capers, finely chopped
• 2 anchovy fillets, mashed to a paste using the back of a knife
• 1 cup mint leaves, finely chopped
• ½ cup flat-leafed parsley, finely chopped
• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• zest of ½ lemon