Rosemary Rack of Lamb, Roast Veggies & Salsa Verde

If you’re looking for a classic homecooked meal for family or a show-stopper for guest, look no further than a Rack of Lamb.  This Rosemary Lamb, Roast Veggies and Salsa Verde recipe! This dish perfectly balances the rich, tender flavour of lamb with the fresh, zesty punch of a classic salsa Verde, making it a surefire hit. (Serves 4-6).

Ingredients:

Lamb Basting
  • 30g unsalted butter
  • 2 cloves garlic
  • 3 sprigs rosemary
  • 1 pinch salt and pepper
Roast Vegetables
  • 1 tbsp olive oil
  • 5 potatoes
  • 3 carrots
  • ½ cauliflower
  • 1 pinch salt and pepper
  • 1 sprinkle of rosemary
Salsa Verde
  • 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 and wrap lamb rack bones in foil.
  2. 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.
  3. 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).
  4. 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.
  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!
TIP: If you like your lamb on the rare side cook for 24 minutes (or until internal temperature is 58°C) or if you like it well done cook for 43 minutes (or until internal temperature is 70°C).
About Josephine Rand
Josephine Rand holds a bachelor’s degree in Science, specialising in Nutrition and Food Science. She is a practicing Nutritionist and is currently pursuing a Master’s in Nutrition and Dietetics. Josephine has experience in food product development and specifications for a major Australian food company. She now offers nutrition consultations, coaching, and workshops for all ages. Passionate about creating delicious and nutritious meals, Josephine is dedicated to providing health and nutrition advice to help others develop lifelong healthy habits. You can find Jo on Instagram at Strength_Dietetics

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