Lamb Racks with Salsa Verde

Prep time: 20 mins + marinating

Cook time: 16-20 mins+ resting

Serves: 6


  • 3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps
  • 4 tbsp Salsa Verde
  • flaky salt and ground black pepper
  • To serve:
    • extra Salsa Verde


  1. Rub the lamb all over with Salsa Verde and season with salt and pepper. Cover and stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven.
  2. When you are ready to eat, preheat oven to 230˚C. Transfer lamb to an oven tray or heavy cast iron dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish from the oven, cover it with tinfoil and then place a couple of clean cloths over the top to keep it warm while it rests for 10-15 minutes.
  3. Slice between the bones to separate the lamb rack into cutlets and serve accompanied by an extra dish of Salsa Verde.