Ingredients

• 1 Frenched lamb rack – 500g works perfectly for this recipe. If your rack is much larger or smaller you can adjust the cooking time.
• 1 teaspoon of Dijon mustard
• 400g baby potatoes
• Olive oil for roasting
• Flaky sea salt
• 1 bunch asparagus
• Knob of butter and a splash of lemon juice
• Small handful parsley leaves
• Approx. 20g pistachios
• Approx. 50g breadcrumbs
• 1/2 clove garlic
• Approx. 3g salt or enough to taste good
• Handful mint leaves
• Smaller handful parsley leaves
• 1 tbsp. capers
• 1 tbsp. shallots
• 1 tbsp. red wine vinegar
• Olive oil
• Salt and black pepper

 

1. 1. Set your oven to 200°C
   2. Boil the potatoes in salted water for about 10 minutes or until cooked, then halve them all and allow to cool completely
   3. Snap the woody stems off the asparagus, then peel the stalks below the spear (the peeling is just for aesthetics so totally optional).
   4. For the salsa verde, just add everything to the food processor – you will need enough olive oil to allow the sauce to puree in the food processor. Taste and add more salt if needed.
   5. Make the crust by blitzing all the ingredients in the food processor. Taste and add a little more salt if needed (it should be on the saltier side).
   6. Toss the potatoes in olive oil, sprinkle with flaky sea salt and cook for about 25 mins until nicely browned.
   7. Smear the mustard all over the lamb rack then push onto the meat on all sides
   8. Drizzle a baking sheet with a little olive oil and heat for 5-7 minutes (this will prevent the crust from sticking to the sheet).
   9. Place the lamb on the hot baking sheet and cook for 23 mins for a perfect medium rare. If you want to check with a meat thermometer, it should be 48°C when you take it out of the oven. If you want medium, cook for about 26 minutes, but reduce the oven to 180 at minute 20 to prevent the crust form burning.
   10. Let the meat rest for about 10 minutes
   11. While it’s resting, cook the asparagus in heavily salted water for 2-3 minutes, then drain and dress with a knob of butter and a splash of lemon juice.
   12. Carve the rack into 2-bone chops, being careful with the crust.
   13. Plate and finish with a little sprinkle of flaky sea salt.