Roasted Rack of American Lamb with Salsa Verde
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.
Ingredients
- SALSA VERDE
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
Ingredients2 ea American Lamb rack
ROASTED VEGETABLES4 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
Ingredientsas needed Salt
as needed Black pepper, ground
as needed Olive oil
as needed Breadcrumbs, for garnish
Directions
- FOR THE SALSA VERDE:
- 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.
- FOR THE ROASTED VEGETABLES:
- 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
Notes
- If using a wood-burning oven, turn the racks and vegetables halfway through the roasting process so they are evenly cooked and caramelized.
