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roast rack of lamb with lemon-mint salsa verde

Roast Rack of Lamb with Lemon-Mint Salsa Verde

Roast Rack of Lamb with Lemon-Mint Salsa Verde is tender, flavorful, and perfect for special occasions. Serve this show-stopping dish at your next dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 2 racks of lamb - frenched (about 1.5 kg total)
  • Salt and pepper - to taste
  • 2 tablespoons olive oil

For the Lemon-Mint Salsa Verde:

  • 1/2 cup fresh mint leaves - finely chopped
  • 1/4 cup fresh parsley leaves - finely chopped
  • 2 cloves garlic - minced
  • Zest and juice of 1 lemon
  • 2 tablespoons capers - chopped
  • 2 anchovy fillets - minced (optional)
  • 1/3 cup extra virgin olive oil
  • Salt and pepper - to taste

Instructions
 

  • Preheat your oven to 200°C (400°F).
  • Season the racks of lamb generously with salt and pepper on all sides.
  • In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, add the racks of lamb, fat-side down, and sear for 2-3 minutes until golden brown. Flip and sear the other side for an additional 2-3 minutes.
  • Transfer the skillet or roasting pan to the preheated oven and roast the lamb for 15-20 minutes for medium-rare, or until the internal temperature reaches 57-60°C (135-140°F) on a meat thermometer.
  • While the lamb is roasting, prepare the lemon-mint salsa verde. In a small bowl, combine the chopped mint, parsley, minced garlic, lemon zest, lemon juice, chopped capers, and minced anchovies (if using). Gradually whisk in the extra virgin olive oil until well combined. Season with salt and pepper to taste.
  • Once the lamb reaches the desired doneness, remove it from the oven and let it rest for 5-10 minutes before slicing.
  • Slice the racks of lamb into individual chops and arrange them on a serving platter. Drizzle with the lemon-mint salsa verde or serve it on the side as a dipping sauce.
  • Serve the roast rack of lamb with lemon-mint salsa verde immediately, garnished with additional fresh mint leaves if desired.

Notes

For a more pronounced flavor, you can marinate the racks of lamb with the lemon-mint salsa verde for 1-2 hours before roasting.
If you prefer your lamb cooked to a different level of doneness, adjust the cooking time accordingly.

Nutrition

Calories: 400kcal
Keyword Lamb, Meat
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