Lamb Rack with Herb Crumb Crust and Salsa Verde

Ingredients

• 1 Silver Fern Farms Frenched Lamb Rack
• 1 tsp Dijon mustard
• ¾ cup fresh breadcrumbs
• ¼ cup chopped fresh parsley
• ¼ cup finely grated parmesan
• Finely grated zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp olive oil

Salsa Verde:

• ½ cup chopped parsley
• ½ cup chopped basil
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 anchovy (optional)
• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar

Method

Step 1: Preheat the oven to 400°F. Remove the lamb from the packaging and let it rest at room temperature for 10 minutes.

Step 2: Spread a thin layer of Dijon mustard over the top of the lamb and season with salt and pepper.

Step 3: In a bowl, combine the breadcrumbs, chopped parsley, grated parmesan, lemon zest, minced garlic, and 1 tablespoon of olive oil. Season with salt and pepper and mix well. Press the breadcrumb mixture evenly onto the mustard-coated lamb.

Step 4: Place the lamb in a baking dish lined with parchment paper and drizzle with the remaining olive oil. Roast for 20 minutes for medium-rare, or 25 to 30 minutes for medium to well done. Remove from the oven, cover loosely with foil, and let rest for 5–10 minutes.

Step 5: Meanwhile, prepare the Salsa Verde. In a food processor, combine all ingredients except the olive oil and vinegar. Process until finely chopped. With the motor running, slowly add the olive oil and vinegar until smooth. Season to taste and set aside.

Step 6: To serve, slice the lamb into cutlets and drizzle with the Salsa Verde. Delicious paired with crispy potatoes, roasted tomatoes, and wilted spinach.