Roast Rack of Lamb with Lemon-Mint Salsa Verde

Roast Rack of Lamb with Lemon-Mint Salsa Verde
Photo by Scott Phillips

Ingredients

  • 3 frenched racks of lamb (8 ribs and 1 to 1-½ lb. each)
  • 2 medium lemons
  • Kosher salt and freshly ground black pepper
  • 1 cup packed fresh spearmint or grapefruit mint leaves (1 oz.)
  • 2 Tbs. chopped garlic
  • ½ cup extra-virgin olive oil

Finely grate 1 Tbs. zest from the lemons and then squeeze them to yield 3 Tbs. juice. Combine the zest and juice with the mint, garlic, 2 tsp. salt, and 1 tsp. pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Reserve 1/4 cup and refrigerate. Trim the fa...

View full recipe at Fine Cooking

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