Rack of Lamb with Salsa Verde


Roast Lamb Rack with Salsa Verde, Roasted Potatoes and Charred Broccolini



  • 2 lamb racks  

  • 1 tbsp Italian mixed herbs  

  • Salt & pepper


  • ½ bunch basil  

  • 1 bunch parsley  

  • 1 bunch mint 

  • 2 anchovies  

  • 1 lemon juice  

  • 1 tbsp capers 

  • 1 tbsp almond flakes  


  • 2 kg of brushed potatoes  

  • large sprigs fresh rosemary  

  • 250g duck fat 1 

  • Salt & pepper 


  • 2 broccolini bunches

  • Olive oil  

  • Salt & pepper 


  • Preheat oven to 220°C

  • Peel the potatoes and cut in half or quarters depending on the size, making sure they are all the same size. Next, put the potatoes in a large pot filled with salted water, bring to the boil and then turn down to medium, cook until potatoes are soft then drain and let dry for 5min with they own heat.

  • Add the duck fat on a baking tray or 2 depending on the size of the oven. Place into the oven and let the fat heat for 5 min, carefully remove the trays from the oven and place the potatoes in the baking trays. Toss well making sure that they are well coated with the fat and ensure they are not overcrowded. Put trays into the oven and cook for ½ hour.

  • Remove trays and toss the potatoes, adding the rosemary this time. Place back into the oven and cook for another 20 mins. 

  • Place the broccolini on a baking tray, drizzle with olive oil and season with salt and pepper. Set aside. 

  • Pat dry the lamb racks and season with salt and pepper. Next, rub the herbs all over, and place on a baking tray. 

  • Once the potatoes are cooked, place the lamb in the oven and cook for 40 mins. Remove from oven and let rest for 10 mins before slicing through.  

  • Meanwhile, place all the fresh herbs into a blender, add the capers, anchovies, almonds, salt, pepper, lemon juice and the olive oil. Blitz until vibrant green and set aside. 

  • Turn up the oven and switch it to its grill function, once hot, place the broccolini on the top shelve so it's very close to the oven grill and cook for approx. 7mins or until just a little burnt, remove from oven and set aside.  

  • Place the potatoes back in to the oven for 5 or 10 mins to refresh, slice the lamb racks into cutlets, serve warm with salsa verde. 



Ingredients for Rack of Lamb with Salsa Verde

Tender Stem Baby Broccoli Bunch

$2.50 ea

Lemon Imperfect Each

$0.37 ea

Fresh Herbs Basil Bunch

$2.00 ea

Fresh Herbs Mint Bunch

$3.99 ea

Fresh Herbs Rosemary Punnet

$3.99 ea

Sandhurst Baby Capers 110g

$1.99 ea