Herbed Lamb Rack with Salsa Verde
This Herbed Lamb Rack with Salsa is a perfect spring time Sunday lunch! Serve with a veal stock, butter and madeira sauce, creamy mash and deep fried cavolo nero. What a feast!
Ingredients
Lamb
- 7 rib lamb rack, trimmed and cleaned
- 1 tbsp Dijon mustard
Crust
- 1 small bunch rosemary
- 25g capers
- 2 thick slices of white bread, torn
- 6 anchovies
- 2 cloves garlic
- 1 lemon, zest
- Few sprigs of mint and parsley
Salsa Verde
- 2 cavolo nero leaves, deep fried until crisp
- Few capers
- 1 lemon, juice and zest
- 2 cloves garlic
- Splash of olive oil
Sauce
- 400ml veal stock
- 50ml madeira
- Knob of butter
To serve – mash, butter, cream and deep fried cavolo nero
Method
- Heat the oven to 200c.
- Place all the ingredients for the crust (except the mint and parsley) onto a tray. Roast for 15 minutes, then allow to cool, and place in a large food processor. Blitz to a fine crumb, add the mint and parsley, blitz again, and then pour onto a tray. Dry out in the oven for 10 minutes.
- Heat a large fry pan to hot, and proceed to fry the lamb fat side down for 2 minutes.
- Brush the fat on the lamb with mustard, then top with the crust mix. Roast for 15 to 18 minutes, then rest for 10 minutes.
- Heat the stock until boiling, reduce by half, then add the wine and butter.
- Meanwhile, deep fry the cavolo nero until crisp at 160c, and then drain and chop. Mix this with all the salsa ingredients.
- Slice the lamb, and serve with the salsa, a dollop of hot mash, sauce and cavolo nero.
Ingredients
Lamb
- 7 rib lamb rack, trimmed and cleaned
- 1 tbsp Dijon mustard
Crust
- 1 small bunch rosemary
- 25g capers
- 2 thick slices of white bread, torn
- 6 anchovies
- 2 cloves garlic
- 1 lemon, zest
- Few sprigs of mint and parsley
Salsa Verde
- 2 cavolo nero leaves, deep fried until crisp
- Few capers
- 1 lemon, juice and zest
- 2 cloves garlic
- Splash of olive oil
Sauce
- 400ml veal stock
- 50ml madeira
- Knob of butter
To serve – mash, butter, cream and deep fried cavolo nero
Method
- Heat the oven to 200c.
- Place all the ingredients for the crust (except the mint and parsley) onto a tray. Roast for 15 minutes, then allow to cool, and place in a large food processor. Blitz to a fine crumb, add the mint and parsley, blitz again, and then pour onto a tray. Dry out in the oven for 10 minutes.
- Heat a large fry pan to hot, and proceed to fry the lamb fat side down for 2 minutes.
- Brush the fat on the lamb with mustard, then top with the crust mix. Roast for 15 to 18 minutes, then rest for 10 minutes.
- Heat the stock until boiling, reduce by half, then add the wine and butter.
- Meanwhile, deep fry the cavolo nero until crisp at 160c, and then drain and chop. Mix this with all the salsa ingredients.
- Slice the lamb, and serve with the salsa, a dollop of hot mash, sauce and cavolo nero.
