Recipe Provided ByChef Cindy Pawlcyn
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.