April 13, 2023

Roasted Rack of American Lamb with Salsa Verde


Recipe Provided By
Chef Cindy Pawlcyn


Marinated American lamb chops with rosemary & garlic on a plate


For the Salsa Verde:

  • 1/2 cup cilantro, finely chopped
  • 1/2 cup mint, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1 lemon, juiced
  • 1 lemon, zested
  • 2 tablespoons capers, rinsed, drained, finely chopped
  • 3 to 6 anchovies, finely chopped
  • Black pepper, ground, to taste
  • 1/4 to 1/2 cup extra virgin olive oil 
  • 2 American Lamb racks 

For the Roasted Vegetables:

  • 4 small purple daikon
  • 1 white daikon, cut into 2/3-inch obliques
  • 6 fingerling potatoes, halved or whole if small
  • 1 mid-size carrot, peeled, cut length-wise
  • 1 rosemary sprigs
  • 3 thyme sprigs
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste
  • For garnish: Bread crumbs


For the Salsa Verde:  In a bowl, mix together cilantro, mint, parsley, lemon juice, lemon zest, capers, anchovies, pepper and oil.  For a smooth salsa, puree all ingredients in a blender. 

French the lamb rack.  Remove some of fat cap; score.  Remove elastin strip; save for use in grind. 

For the Roasted Vegetables:  Steam purple daikon, white daikon, potatoes and carrots until fork tender.  In a roasting pan, add vegetables; top with rosemary and thyme.  Drizzle lightly with oil, salt and pepper; roast at 425°F (standard oven) for 12 to 15 minutes, stirring halfway through, until golden.  (For wood-burning oven, roast at 450°F for 6 to 8 minutes until golden.) 

Season racks with salt and pepper; rub with a thin coat of oil.  Roast for 16 to 18 minutes until desired doneness.  Remove; let rest for 10 minutes. 

Cut rack into double or single chops.  Plate with roasted vegetables, spoon on salsa verde and garnish with bread crumbs. 


Chef’s Note:  If using a word-burning oven, turn racks and vegetables halfway through the roasting process so they are evenly cooked and caramelized.

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