Rosemary Rack of Lamb with Salsa Verde

Serves: 4

Prep: 20 mins

Cook: 30 mins

Ingredients

1 rack of lamb with a little of the fat removed

1/4 cup rosemary leaves, chopped juice of half a lemon

2 cloves of garlic, crushed

1 teaspoon dried chilli flakes

Sea salt

Freshly cracked pepper to taste

1/4 cup of olive oil

Salsa Verde:

1 clove garlic

2 tablespoons capers

2 anchovy fillets

2 handfuls Italian parsley

1 handful basil

1 handful mint

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

6 tablespoons extra-virgin olive oil

Freshly cracked pepper

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Directions

A deliciously fresh and tasty roast lamb that's perfect with a glass of Lindeman's Coonawarra Trio 'Pyrus' Cabernet Blend.

Step 1

Combine the rosemary, lemon juice, 2 cloves garlic, chilli flakes, salt and pepper and 1/4 cup olive oil to form a paste and apply liberally to the rack of lamb, massaging in well.

Step 2

Leave to marinate for 2 to 3 hours or overnight.

Step 3

Bring it to room temperature and place it in a hot oven at 200°C. Cook for 15 to 20 mins, then rest in a warm spot for 10 mins before slicing into cutlets.

Step 4

Meanwhile, make the salsa verde: Pulse the garlic, capers, cornichons and anchovies in a food processor until roughly chopped. Add the herbs, mustard and vinegar and pulse to combine. Transfer the mixture to a bowl and whisk in the olive oil and salt and pepper to taste.

Step 5

Serve the lamb with the salsa verde on the side and a glass of Lindeman's Coonawarra Trio 'Pyrus' Cabernet Blend.

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