Lamb Racks with Salsa Verde
Lamb racks are not cheap to buy, so my aim with this recipe is to take all the risk out of cooking them. The most important thing to remember here is that your oven needs to be really hot before the lamb racks go in. It’s also important to rest the meat for almost as long as you roast it. Covering it with tin foil and teatowels keeps it warm before carving and ensures an evenly cooked, moist result.
Prep time 20 mins + marinating
Cook time 16-20 mins + resting
3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps
4 tbsp Salsa Verde
flaky salt and ground black pepper
extra Salsa Verde
Rub the lamb all over with Salsa Verde and season with salt and pepper. Cover and stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven.
When you are ready to eat, preheat oven to 230˚C. Transfer lamb to an oven tray or heavy cast iron dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish from the oven, cover it with tinfoil and then place a couple of clean cloths over the top to keep it warm while it rests for 10-15 minutes.
Slice between the bones to separate the lamb rack into cutlets and serve accompanied by an extra dish of Salsa Verde. I like to serve the lamb racks on a bed of broad bean mash.
Most cooks have their own twist on this classic recipe. I prefer not to include mint because I find the flavor too dominant, but I do like to add the yolk of a boiled egg. The more you blend this sauce the greener it becomes. I tend not to over-process it though, because I like it to have a bit of texture.
Prep time 5 mins
Cook time 8 mins
Makes 2 cups
1½ cups (2 handfuls) parsley leaves, de-stemmed
1 handful (about 40) chives, chopped
1 cup extra virgin olive oil
¼ cup capers
3 cloves garlic
4 tbsp lemon juice
2 tsp Dijon mustard
ground black pepper
¼ small red onion, chopped
1 small tin (8-10) anchovies, drained
yolk of one hard boiled egg
Purée all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.
Annabel Langbein generously shares these recipes from Episode 3 of The Free Range Cook (seen on Australian TV Saturday on ABC1). There’s been a lot of enquiries for other recipes from the show and I’m told unfortunately, that the show is not able to provide all the recipes online but the recipes will be available in the companion cookbook to the show, which will be released in Australia by ABC Books on 30 September. The book can also be ordered online through the The Free Range Cook website. Viewers can also access extra recipes and behind the scenes videos on this site.
“Join me as I take you to the source of the freshest ingredients and share the secrets to putting together sensational home cooked food with very little effort.” Annabel says of her show on the website. And, you can follow Annabel on twitter too.