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  • Roasted Rack of American Lamb with Salsa Verde

    Ingredients

    Salsa Verde

    • Ingredients
      Amount
    • Cilantro, finely chopped
      ½ cup
    • Mint, finely chopped
      ½ cup
    • Parsley, finely chopped
      ½ cup
    • Lemon, juiced
      1 ea.
    • Lemon, zested
      1 ea.
    • Capers, rinsed, drained, and finely chopped
      2 Tbsp.
    • Anchovies, finely chopped
      3 – 6 ea.
    • Black pepper, ground
      as needed
    • Extra virgin olive oil
      ¼ - ½ cup

    • Ingredients
      Amount
    • American Lamb rack
      2 ea.

    Roasted Vegetables

    • Ingredients
      Amount
    • Purple daikon, small
      4 ea.
    • White daikon, cut into 2/3" obliques
      1 ea.
    • Fingerling potatoes, halved or whole if small
      6 ea.
    • Carrots, mid-sized, peeled and cut length-wise
      1 ea.
    • Rosemary sprigs
      1 ea.
    • Thyme sprigs
      3 ea.
    • Olive oil
      as needed
    • Salt
      as needed
    • Black pepper, ground
      as needed

    • Ingredients
      Amount
    • Salt
      as needed
    • Black pepper, ground
      as needed
    • Olive oil
      as needed
    • Breadcrumbs, for garnish
      as needed

    Method

    For the Salsa Verde:

    1. Mix all of the ingredients together. For a smooth salsa, purée all of the ingredients together in a blender.
    2. Preheat the oven to 450°F.
    3. French lamb rack. Remove some of the fat cap and score. Make sure to remove the elastin strip. Save trim for use in grind.

    For the Roasted Vegetables:

    1. Steam each variety of vegetable until fork tender. Place vegetables in a roasting pan and top with sprigs of rosemary and thyme. Drizzle lightly with olive oil, salt, and pepper, and roast for 6 – 8 minutes until golden. If using a standard oven, roast for 12 – 15 minutes at 425°F stirring halfway through the cooking process.
    2. Season rack with salt and pepper and rub with a thin coat of olive oil. Roast the rack for 16 to 18 minutes or until desired doneness. Remove and allow to rest for a few minutes.
    3. Cut rack into double or single chops and plate with roasted vegetables. Spoon on salsa verde and garnish with breadcrumbs.
     

    Note: If using a wood-burning oven, turn the racks and vegetables halfway through the roasting process so they are evenly cooked and caramelized.

    Recipe by Chef Cindy Pawlcyn of Mustards Grill