Counter 04 · Lamb & Goat
Roast Rack of Lamb with Salsa Verde
A fat-capped rack of lamb scored, roasted until blushing pink and sliced into thick chops over a punchy caper and anchovy salsa verde with crisp Brussels sprouts.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
Italian salsa verde is the sauce lamb has been waiting for: parsley, capers, anchovy and lemon, all sharp enough to slice through the rendered fat cap. Score that fat in a tight crosshatch before roasting so it crisps and bastes the meat. Start the rack fat side down in a skillet to render, then finish in the oven. Cutting it into two-rib portions rather than singles keeps each piece juicier on the plate. The Brussels sprouts roast on the same sheet pan and pick up lamb drippings in the process.
Method
-
Season the racks with salt and pepper and leave at room temperature 30 minutes. Heat the oven to 425 F.
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Toss the Brussels sprouts with 1 tbsp oil and a pinch of salt and spread on a sheet pan cut side down.
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Heat 1 tbsp oil in an ovenproof skillet over medium-high. Lay the racks fat side down and render for 5 to 6 minutes until the cap is deep golden, then briefly sear the meaty ends.
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Turn the racks bone side down, lay the rosemary alongside and move the skillet and the sprouts into the oven. Roast 15 to 20 minutes, until the center of the eye reads 130 F.
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While it roasts, chop the parsley, capers, anchovies and garlic together finely, then stir in the lemon zest, lemon juice and remaining 3 tbsp oil.
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Rest the racks 10 minutes loosely tented with foil. Check that the sprouts are browned and tender.
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Slice the racks into two-rib portions, spoon dots of salsa verde onto each plate and set the lamb and sprouts on top.
