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Recipe

Roast Rack of Lamb with Lemon-Mint Salsa Verde

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Scott Phillips

Servings: eight.

Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a side of bright green beans.

Ingredients

  • 2 medium lemons
  • 1 cup packed fresh spearmint or grapefruit mint leaves (1 oz.)
  • 2 Tbs. chopped garlic
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 3 frenched racks of lamb (8 ribs and 1 to 1-1/2 lb. each)

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 100
      Sodium (mg): 360
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 25

Preparation

  • Finely grate 1 Tbs. zest from the lemons and then squeeze them to yield 3 Tbs. juice. Combine the zest and juice with the mint, garlic, 2 tsp. salt, and 1 tsp. pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Reserve 1/4 cup and refrigerate.
  • Trim the fat on the lamb racks to a 1/4 -inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 -inch diamond pattern. Arrange the racks, fat side up, in a 9×13-inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the remaining salsa verde all over the racks. Cover and refrigerate for at least 8 hours and up to 24 hours.
  • Heat the oven to 425°F. Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan (or rimmed baking sheet)—they should fit in one layer. Brush the top and sides of each rack with 1 Tbs. of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs. more of the salsa verde and continue to roast to an internal temperature of 130° to 135°F for medium rare, an additional 15 to 20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.

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Reviews

  • SLattrez | 01/14/2017

    Wowzers! This is amazing and impressive for guests. I've made this twice now and it blows people's minds.I actually marinate as instructed, but then just put in the sous vide until I'm ready for it and sear on a hot grill (coal, of course!) for a nice smoky crust. Slice them apart and place on a bed of couscous with currants and toasted pine nuts and drizzle some of the sauce on the lamb.Some of the 'jewel roasted vegetables' from this site on the side and it is an amazing and beautiful meal!

  • mmeckstr | 03/21/2015

    Fantastic recipe, and very easy! Made this for Easter dinner a couple of years ago, will try it again this year!

  • Lilia37 | 04/01/2013

    I'm not really a lamb lover, but I'll give it a 5-star rating because my guests raved and even the piece I tried tasted pretty good. Like others, I seared mine before putting it in to roast. It was very easy and elegant.

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