Rosemary Rack of Lamb, Roast Veggies & Salsa Verde

 Ingredients:

• 600g Lamb rack
• 2 tbsp olive oil

• 30g unsalted butter
• 2 cloves garlic
• 3 sprigs rosemary
• 1 pinch salt and pepper

• 1 tbsp olive oil
• 5 potatoes
• 3 carrots
• ½ cauliflower
• 1 pinch salt and pepper
• 1 sprinkle of rosemary

• 1 cup basil
• ¾ cup parsley
• ½ cup mint leaves
• 2 tbsp gherkins
• ½ tbsp capers
• 1 tsp Dijon mustard
• ½ tbsp red wine vinegar
• 4 tbsp olive oil
• 1 pinch salt
•  ½ garlic clove
•  4 tbsp raw fennel (optional)

Method:

1. Preheat oven to 200°C, French (tidy up – optional) lamb rack and wrap bones in foil.
2. Over a high heat add 2 tablespoons of olive oil in a pan and sear lamb rack on all sides, until browned (should take approximately 3 minutes).
3. Roast lamb rack for 25-30 minutes or until the internal temp is 65°C (medium). Remove from oven. Add the butter, garlic, pepper, salt and rosemary to the pan. Once butter has melted, spoon the butter over the lamb for 1 minute. Let lamb rack rest for 5 minutes prior to serving.
4. Roast Vegetables: Boil potatoes for 10-15 minutes. Add potatoes, carrots and cauliflower to baking tray. Brush with olive oil and sprinkle with salt and pepper. Place in oven and roast for 40 minutes, or until potatoes are crunchy and golden brown.
5. Salsa Verde: Place all ingredients into a food processor or use a stick blender and blend ingredients until combined.
6. To serve cut lamb into cutlets, drizzle with salsa Verde and serve with roast vegetables. Delicious!