Ingredients

• 1 Bunch Flat-Leaf Parsley, roughly chopped
• 2 Tablespoons Salted Capers, soaked in cold water for 10 minutes
• 4 Anchovy Fillets (use white anchovies for a finer flavour)
• 3 Cloves Garlic
• 1 Lemon, juiced and zested
• 1/4 Cup Extra-Virgin Olive Oil
• Flaky Sea Salt
• 700g-1.3kg Lamb Rack Bone In
• Salt and Pepper
• Rosemary

Method

Caper Salsa Verde

1. Place all ingredients (except oil) in the bowl of a food processor and pulse until well combined but not puréed.
   
   
2. Scrape down the sides to combine evenly, then pour the olive oil in a thin stream, pulsing to emulsify.
   
   
3. Season with salt to taste.

Lamb Rack

1. Preheat the oven to 200°C.  Season rack with salt, pepper and a little rosemary.
   
   
2. Heat a heavy-based frying pan on the stove until hot.  Add a little olive oil and sear all sides.
   
   
3. Place lamb on a rack in a roasting tray and cook for about 20-25 minutes.