Rack of lamb with salsa verde
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Jan Baldwin
Rack of lamb with salsa verde
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
625Kcal
Fat
43gr
Saturates
17gr
Carbs
23gr
Sugars
2gr
Protein
35gr
Salt
1.3gr
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Tom Kerridge
Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.
See more of Tom Kerridge’s recipes
Ingredients
- 4 baking potatoes (about 200g each)
- 150ml milk
- 100g butter
- 3 racks of Welsh lamb
- 1-2 tbsp vegetable oil
- 6 little gem lettuces, halved lengthways
- a drizzle of rapeseed oil
For the salsa verde
- 50g flat-leaf parsley
- 25g anchovies, finely chopped
- 2 cloves garlic, finely chopped
- 25g capers, rinsed and roughly chopped
- 1 shallot, peeled and diced
- zest of 2 lemons
- 100ml olive oil
- ¼ tsp cayenne pepper
Step by step
Get ahead
Make the salsa verde a few hours ahead
- To make the salsa verde, drop the parsley into a pan of boiling water. After 30 seconds, drain and run under cold water. Dry and finely chop the parsley. Tip into a bowl and mix in the remaining salsa ingredients and season.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the potatoes for 1 hour 15 minutes or until tender. Halve and scoop out the potato and discard the skins. Put the potato through a mouli or mash well in a bowl. Heat the milk and butter and incorporate into the mash. Season and keep warm. Increase the oven temperature to 220°C, fan 200°C, gas 7.
- In a hot pan, sear the lamb racks in a little oil until coloured all over. Transfer the racks to a roasting tin and roast in the oven for 8 minutes until cooked to medium rare, 15 minutes for medium or 20-25 for well cooked. Leave the racks to rest out of the oven for 10 minutes.
- Meanwhile, heat a griddle pan, cook the lettuce until coloured and tender but still with a bit of bite. Dress with the rapeseed oil and season. Slice the lamb racks and serve with the mash, lettuce and the salsa verde.
