Spring lamb rack with green olive salsa verde
( SERVES 4 )

Spring lamb rack with green olive salsa verde
Amanda Laird

Viva 24/9/2008

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1

Salsa Verde

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1 slice White bread
⅓ cup Olive oil
1 tbsp Capers
1 Gherkin
1 cup Parsley
2 cloves Garlic cloves
½ Lemon
1 garnish Black pepper - ground
2 tbsp Olives

Lamb and potatoes

8 Baby potatoes
1 splash Olive oil
4 Lamb racks
1 to taste Salt

Directions

  1. To make the salsa, break up the bread and soak in half the olive oil for 30 minutes then blend in a food processor and put in a bowl. 
  2. Add the rest of the olive oil to the food processor, then the capers, gherkin(chopped), olives, parsley(finely chopped) and garlic(finely chopped) and process. Add to the bread with the juice of half a lemon and pepper to taste. Use within 24 hours. 
  3. Preheat the oven to 200 degC. Slice the potatoes into thin rounds and lay on an oiled oven tray, season and cook for 20 minutes. 
  4. Season the lamb racks and cook for 20 minutes, then allow to rest, covered with foil, for 10 minutes before slicing and serving on a bed of potatoes with the salsa verde spooned over.

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