Roast Rack Of Lamb With Lemon Mint Salsa Verde Recipes

GRILLED LAMB WITH SALSA VERDE

Steps:

• Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
• Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
• Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.

RACK OF LAMB WITH LEMON

Steps:

• combine garlic rosemary lemon zest and juice and olive oil pour over the racks and marinate in the refrigerator for at lest one hrs.
• place the lamb on the rack of a shallow roasting pan with bones facing up.
• season with a few grindings of fresh pepper.
• place into a 475F oven for 10mins.
• Reduce the heat to 400F turn the rack and continue cooking until meat is.

ROAST LEG OF LAMB WITH SALSA VERDE

Steps:

• Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
• Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

ROAST RACK OF LAMB WITH LEMON-MINT SALSA VERDE

Steps:

• Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade.
• Trim the fat on the lamb racks to a 1/4-inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the salsa verde marinade all over the racks. Cover and refrigerate for at least 8 hours, and up to 24 hours.
• Heat the oven to 425°F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.