Roast Rack of Lamb with Lemon-Mint Salsa Verde
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.
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)
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 9x13-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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 98
, pp. 47
March 5, 2009