Lamb Rack with Mint & Caper Salsa Verde - Cuisine Magazine - From New Zealand to the World
Experience tender, oven-roasted lamb racks seasoned to perfection, garnished with zesty mint and caper salsa verde. Perfect for special occasions or a luxurious dinner at home.
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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
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