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Roasted Rack of American Lamb with Salsa Verde

Roasted Rack of American Lamb with Salsa Verde

Recipe by Chef Cindy Pawlcyn of Mustards Grill
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Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.


  • ½ cup Cilantro, finely chopped

  • ½ cup Mint, finely chopped

  • ½ cup Parsley, finely chopped

  • 1 ea Lemon, juiced

  • 1 ea Lemon, zested

  • 2 Tbsp Capers, rinsed, drained, and finely chopped

  • 3– 6 ea Anchovies, finely chopped

  • as needed Black pepper, ground

  • ¼ – ½ cup Extra virgin olive oil

  • Ingredients
  • 2 ea American Lamb rack

  • 4 ea Purple daikon, small

  • 1 ea White daikon, cut into 2/3″ obliques

  • 6 ea Fingerling potatoes, halved or whole if small

  • 1 ea Carrots, mid-sized, peeled and cut length-wise

  • 1 ea Rosemary sprigs

  • 3 ea Thyme sprigs

  • as needed Olive oil

  • as needed Salt

  • as needed Black pepper, ground

  • Ingredients
  • as needed Salt

  • as needed Black pepper, ground

  • as needed Olive oil

  • as needed Breadcrumbs, for garnish


  • Mix all of the ingredients together. For a smooth salsa, purée all of the ingredients together in a blender.
  • Preheat the oven to 450°F.
  • French lamb rack. Remove some of the fat cap and score. Make sure to remove the elastin strip. Save trim for use in grind.
  • 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.
  • 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.
  • Cut rack into double or single chops and plate with roasted vegetables. Spoon on salsa verde and garnish with breadcrumbs.

Roasted Rack of American Lamb with Salsa Verde


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