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Roast Rack of Lamb with Lemon-Mint Salsa Verde

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.


  • 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


  • 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 (8 reviews)

  • The_Inept_Chef | 05/26/2020

    No chef alive is lazier than me, but even I thought the extra step of searing was needed to make this a restaurant-calibre meal.

  • namest | 04/15/2019

    Best rack of lamb recipe! mint salsa is out of this world. Remember to really pack in the mint leaves. Otherwise the mint can be overwhelmed by the other ingredients in the salsa. I found a good internal temperature for a large group (medium cooked) is about 145. I didn't find searing it, as some suggested, worth the effort. It was excellent prepared as per instructions.

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