Spring lamb rack with green olive salsa verde
Photo by Babiche Martens
|1 slice||White bread|
|⅓ cup||Olive oil|
|1 cup||Parsley, finely chopped|
|2 cloves||Garlic cloves, finely chopped|
|1 to garnish||Ground black pepper|
Lamb and potatoes
- 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.
- Add the rest of the olive oil to the food processor, then the capers, gherkin, olives, parsley and garlic and process. Add to the bread with the juice of half a lemon and pepper to taste. Use within 24 hours.
- Preheat the oven to 200C. Slice the potatoes into thin rounds and lay on an oiled oven tray, season and cook for 20 minutes.
- 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.