4
1 rating

Organic Rack of Lamb with Mint Salsa Verde

Be Mindful. Be Human.

Your guests will love this rack of lamb as their main course. The mint gives it that extra breath of freshness. 

Ingredients

For the rack of lamb

  • 4 organic lamb ribs, cleaned of any bits form cutting
  • Salt and pepper

For the mint salsa verde

  • 4 sprigs organic mint, stems removed
  • 4 sprigs organic oregano, stems removed
  • 6 sprigs organic parsley, chopped
  • 1/4 Cup olive oil
  • 1/2 Teaspoon anchovy paste
  • 2 Tablespoons capers
  • Salt, to taste

Directions

For the rack of lamb

Salt and pepper lamb. Place on hot grill over indirect heat. Turn a few times so all sides get equal time. Cook until temperature reaches 115 degrees for medium-rare. Use an instant read in the thickest part of the rack.

Remove from grill and let rest for 10 minutes.

Cut ribs in between each bone. Place swath of mint salsa verde on bottom of plate. Top with lamb. Add more mint salsa verde on top.

Serve with rice or vegetables. Enjoy!

For the mint salsa verde

In a mini food processor, place ingredients and blend. Blend until fine.

Nutritional Facts
Servings4
Calories Per Serving6036
Total Fat559g100%
Sugar0.1gN/A
Saturated242g100%
Cholesterol1205mg100%
Protein231g100%
Carbs5g2%
Vitamin A14µg2%
Vitamin B1233µg100%
Vitamin B62mg89%
Vitamin C2mg4%
Vitamin E5mg26%
Vitamin K54µg68%
Calcium302mg30%
Fiber2g10%
Folate (food)233µgN/A
Folate equivalent (total)233µg58%
Iron24mg100%
Magnesium303mg76%
Monounsaturated234gN/A
Niacin (B3)97mg100%
Phosphorus2186mg100%
Polyunsaturated44gN/A
Potassium3123mg89%
Riboflavin (B2)3mg100%
Sodium3752mg100%
Thiamin (B1)2mg100%
Zinc43mg100%