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Lamb Racks with Salsa Verde
Lamb racks are not cheap, so our aim with this recipe is to take all the risk out of cooking them. The most important thing to remember is that your oven needs to be really hot before the lamb goes in. It’s also important to rest it for almost as long as you roast it to ensure an evenly cooked, moist result.
Prep Time
20 mins
plus marinating
Cook Time
15–20 mins
plus resting
Serves
6
Nut Free
Dairy Free
Gluten Free
Special Occasions
$$$
Kiwi
Italian
Dinner
Kids
Ingredients
3 lamb racks, trimmed, or 6 lamb back straps, or 3-4 lamb rumps
flaky sea salt
freshly ground black pepper
Method
STEP 1
Rub the lamb all over with Salsa Verde, cover and allow to marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours.
If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven.
STEP 2
When you are ready to eat, preheat oven to 230˚C fanbake.
Transfer lamb to an oven tray or heavy cast iron dish, season with salt and pepper and roast until done to your liking (15-20 minutes for medium rare).
Remove from the oven, transfer to a carving board, cover with baking paper and a couple of clean teatowels and allow to rest for 10-15 minutes.
Slice between the bones to separate the lamb racks into cutlets, or carve back straps or lamb rumps thin across the grain.
Serve accompanied by extra Salsa Verde.
NOTE
Serve on a bed of mashed broad beans or peas.
