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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 – 18 minutes until desired doneness, from 120°F for rare and 123°F for medium rare. Remove and allow to rest for 10 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