Ingredients
| 2 frenched lamb racks | |
| olive oil | |
| mint & caper salsa verde | |
| a few mint tips & small flat-leafed parsley leaves, to serve | |
| MINT & CAPER SALSA VERDE | |
| 1 clove garlic, finely chopped | |
| 2 shallots, finely diced | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon capers, finely chopped | |
| 2 anchovy fillets, mashed to a paste using the back of a knife | |
| 1 cup mint leaves, finely chopped | |
| ½ cup flat-leafed parsley, finely chopped | |
| ¼ cup extra virgin olive oil | |
| 1 tablespoon red wine vinegar | |
| zest of ½ lemon |
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Instructions
| 1. | Heat the oven to 220°C. |
| 2. | Wrap the bones of the lamb rack with foil |
| 3. | Coat the lamb meat in olive oil and season with salt and pepper. |
| 4. | Place on an oven tray and bake for 12-14 minutes, or to an internal temperature of 52°C. |
| 5. | Remove the lamb from the oven and leave to rest for 7 minutes. |
| 6. | Remove the foil and slice each rack into 4 pieces between the bones. |
| 7. | Place two pieces of lamb on each plate and spoon over the salsa verde. |
| 8. | Garnish with the mint and parsley. |
| 9. | MINT & CAPER SALSA VERDE |
| 10. | Mix all ingredients together and allow to infuse for at least 30 minutes before serving. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg