Guest chef

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration.

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Rack of lamb with salsa verde

  • Serves 6
  • Prep 20 mins
  • Total time 1 hr 50 mins
5.0/5 rating (1 votes)
Rack of lamb with salsa verde, grilled little gems and baked-potato mash
Rack of lamb with salsa verde

step by step

  • 1To make the salsa verde, drop the parsley into a pan of boiling water. After 30 seconds, drain and run under cold water. Dry and finely chop the parsley. Tip into a bowl and mix in the remaining salsa ingredients and season.
  • 2Preheat the oven to 180°C, fan 160°C, gas 4. Bake the potatoes for 1 hour 15 minutes or until tender. Halve and scoop out the potato and discard the skins. Put the potato through a mouli or mash well in a bowl. Heat the milk and butter and incorporate into the mash. Season and keep warm. Increase the oven temperature to 220°C, fan 200°C, gas 7.
  • 3In a hot pan, sear the lamb racks in a little oil until coloured all over. Transfer the racks to a roasting tin and roast in the oven for 8 minutes until cooked to medium rare, 15 minutes for medium or 20-25 for well cooked. Leave the racks to rest out of the oven for 10 minutes.
  • 4Meanwhile, heat a griddle pan, cook the lettuce until coloured and tender but still with a bit of bite. Dress with the rapeseed oil and season. Slice the lamb racks and serve with the mash, lettuce and the salsa verde.
  • Recipe photograph by Jan Baldwin

Get ahead

Make the salsa verde a few hours ahead

You will need

  • 4 baking potatoes (about 200g each)
  • 150ml milk
  • 100g butter
  • 3 racks of Welsh lamb
  • 1-2 tbsp vegetable oil
  • 6 little gem lettuces, halved lengthways
  • a drizzle of rapeseed oil

For the salsa verde

  • 50g flat-leaf parsley
  • 25g anchovies, finely chopped
  • 2 cloves garlic, finely chopped
  • 25g capers, rinsed and roughly chopped
  • 1 shallot, peeled and diced
  • zest of 2 lemons
  • 100ml olive oil
  • ¼ tsp cayenne pepper

+ Nutritional Information