Roast Rack of Lamb With Lemon-Mint Salsa Verde Recipe #372520
From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens.
by Gabri
½ day | 8 hours prep
SERVES 8 , 8 ribs
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup packed fresh mint (1 oz)
- 2 tablespoons chopped garlic
- 2 teaspoons salt
- 1 teaspoon fresh 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)
- Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade.
- 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 salsa verde marinade 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 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.
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5 stars